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During my trip to Singapore recently, I saw a recipe for Steamed Glutinous Rice in a cookbook while browsing at the bookshop at Changi Airport. I read it and I managed to cook it for dinner a few nights ago. I think I managed to recall most of the ingredients although I guesstimated the quantities. This recipe works well and my family enjoyed it!

Steamed Glutinous Rice (Lor Mai Fan, 糯米飯) is a traditional Cantonese dish made from glutinous rice (sticky rice) that's steamed to achieve a soft, chewy texture. This dish is often savory and includes ingredients like Chinese sausages, dried shrimp, mushrooms, and sometimes pork or chicken, which are stir-fried together and mixed into the rice. It's seasoned with soy sauce, oyster sauce, and occasionally other seasonings for depth of flavor

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How To Cook Steamed Glutinous Rice, Lor Mai Fan (糯米飯)

Serves: 5 servings

INGREDIENTS:

500g glutinous rice

Lemon juice extract from 1 lemon or 2 tbsp white vinegar.

Chicken, 1 breast and 2 thighs (cut in the your desired size)

10 dried shiitake mushroom (soak, drain, stems removed and cut)

50g dried shrimp (wash and drain)

50g dried scallop (soak and drain)

6 shallots (sliced)

5 cloves garlic (chopped)

Cooking oil

350ml water

Seasoning:

3 tbsp light soy sauce

1 tbsp thick soy sauce

1 tsp salt

¼ chicken cube

1 tsp ginger paste

1 tsp white pepper

Garnishing:

Chopped spring onion

METHOD:

Soak glutinous rice with water and add lemon juice or white vinegar for 3 to 4 hours. Drain well.
The reason of adding lemon juice is to reduce the stickiness.
Marinate chicken with the seasoning ingredients.
Heat some oil in a wok, stir-fry shallots till brown and crispy. Remove the fried shallots and keep aside.
Add garlic to the remaining oil and stir-fry till fragrant. Then add in dried shrimp, dried scallop, mushroom and the marinated chicken with the seasoning. Stir-fry for a short while.
When the chicken turn white, add in the glutinous rice and 350ml water.
Transfer all ingredients from the wok to a steamer tray. Steam over high heat for 30 minutes or until rise is cooked. Remove from steamer. Serve hot, garnish with spring onion and fried shallot.

Note:

I substitute the 350ml water with water used to soak dried scallop and mushroom.