Sticky Rice Chicken (Nuo Mi Ji)
糯米鸡
Sticky Rice Chicken (Nuo Mi Ji) — CantoneseGuangzhou home cooking.
Ingredients
- glutinous rice
- boneless chicken thigh
- dried shiitake mushrooms
- light soy sauce
- Shaoxing wine
- fresh bamboo leaves
Instructions
- Drain soaked glutinous rice and mix with reserved mushroom soaking liquid (add water to reach 300 ml total). Steam rice in a lined bamboo steamer for 25 minutes until translucent and plump. (Rice grains are glossy, separate easily with chopsticks, and no opaque centers remain.)
- Marinate chicken cubes with light soy sauce, Shaoxing wine, 1 tsp white pepper, and 1 tsp sugar for 20 minutes. (Chicken pieces are evenly coated and slightly swollen.)
- Sauté marinated chicken and drained shiitakes in 1 tbsp oil over medium-high heat until chicken browns lightly and mushrooms release aroma (3–4 min). Stir in 1 tsp oyster sauce and remove from heat. (Chicken edges turn golden; mushrooms shrink slightly and emit earthy fragrance.)
- Fold warm rice and sautéed filling together gently. Cool to room temperature before wrapping. (Rice clings softly to filling without breaking grains.)
- Wrap ⅓ cup rice-filling mixture in one blanched bamboo leaf: fold sides inward, then tuck ends tightly to form a compact pyramid. Steam wrapped parcels 30 minutes over high heat. (Leaves deepen to olive-green; parcels feel firm but yielding when pressed.)
