This is one dim sum dish that every Singaporean should be familiar with. Most of the time, it’s eaten for breakfast. Here I am cooking it for dinner.
Chicken drumstick meat marinated with oyster sauce, pepper, sugar, soy sauce, sesame oil, hua diao wine and cornstarch. I fried the chicken with some ginger until it’s half cooked.
Here’s the glutinous rice. Into the water, I added 5 spice powder, chicken stock, oyster sauce, sesame oil and pepper. You’re supposed to soak this overnight, but I know a shortcut. Just soak it for 30 mins, heat and stir it in a bit more water with the seasoning and once you get this gooey mix, you’re ready to steam.
Chicken at the bottom, rice on top. Just fill up a baking tray or a saucer like this one.
This goes into the steamer for 30 mins.
And we’re done! Nice, solid chicken many times better than what you get at the coffeeshop. Once our population hits 6.9 million and all our true blue Singaporean hawkers are gone, your cooking skills will come in extremely handy.