EZCR#101-STEAMED CHICKEN GLUTINOUS RICE

This recipe is adapted from a Lotus Leaf Wrap Chicken Glutinous Rice recipe.  I have modified the recipe by not using lotus leaf and substituting a portion of the glutinous rice with plain rice.  I know there are many people who love to eat rice dumplings but suffer from glutinous rice intolerance.  This steamed rice with a small portion of glutinous rice may be suitable for them.

The steamed rice is fragrant, tasty and delicious, suitable as a One Dish Meal.  It is perfect to serve this with any vegetable soup or pickled vegetable [cucumber, carrots or cabbage].

Ingredients
[serves 3-4]

200 gm rice – washed and drained

100 gm glutinous rice – soaked for several hours and drained

1 large deboned chicken whole leg – cut into thick strips

3 dried mushrooms – soaked and cut strips

1 tbsp dried prawns – rinsed and drained

2-3 shallots – peeled and sliced

Marinade – 1 tbsp wine, dash of salt, pepper and msg

Seasoning

3 tbsp each of light soy sauce and wine

¼ tsp msg

Dash of pepper and salt to taste

1. Marinate chicken with marinade.
2. Heat 1-2 tbsp oil in a non stick wok, sauté shallots until fragrant and crispy. Push aside, sauté dried prawns and mushrooms until fragrant, then add in chicken pieces. Stir fry to mix well. 
3. Add in glutinous rice, stir fry until rice turns translucent, then add in plain rice and seasoning. Stir fry to mix well for several minutes. Off heat. 
4. Dish up rice into 3 steaming cans. Add in enough water to cook rice [about less than 1 cm above rice level or depends on quality of rice used]. 
5. Steam rice for at least 30 minutes or until cooked through. Leave rice for about 5-10 minutes. 
6. Transfer to a serving plate, invert can to dislodge rice. Serve immediately.