This has been on my to-cook list for ages and i finally got down to making it. I waited so long as i can never remember to soak my rice. Anyways, this is quite an easy dish to cook and makes a super yummy dim sum dish. My secret is to cook the rice with homemade shallot oil. It’s very fun making shallot oil as i get both cripsy homemade shallots that makes a fantastic topping, and shallot oil that makes the dish so much more fragrant and yummy 🙂
- 5 shallots, thinly sliced
- 4 cloves garlic, chopped
- 6 shitake mushrooms, soaked till soft and sliced
- Dried shrimps (optional, i omitted it as Ben hates it)
- 1 chinese sausage (lup cheong)
- 2 chicken thighs, cut in thick slices, marinate with salt and pepper
- 1 cup glutinous rice (soaked overnight)
- 3/4 cup chicken stock
- 1 tbsp thick dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- Sesame oil
- Pinch of salt
- Dash of pepper
- Toppings: crispy shallots, coriander, spring onions, roasted peanuts, chillies
- In a hot wok, add some oil and fry shallots until crispy and golden. Leave the oil in the wok and dish up the shallots.
- Using a paper towel, blot up some oil and leaving some in the wok.
- Turn on heat, saute garlic until fragrant. Add in dried shrimps (if using), mushrooms and lup cheong and brown lightly.
- Add in chicken and brown nicely. Add in rice and fry until rice is opaque.
- Pour in chicken stock and fry until stock is evaporated. Pour in sauces and seasonings. Toss evenly.
- Transfer rice and everything onto a plate. Steam over high heat for 30 minutes.
- Sprinkle toppings over and ready to serve 🙂