Dim sum - Curry Chicken Sticky Rice

Sticky rice is the most popular dim sum in Asian restaurants. They come in all shapes and styles that are unique to different cultural backgrounds. But making it is very time consuming for such a small snack ! Now, lets try this simple recipe and enjoy the goodness of traditional dim sum.

Makes 4 servings

1.5    cup                   Gluten Rice, wash and drain

10     oz                     Chicken broth

2      pieces                Boneless Chicken thigh, cut into small pieces, about 8 ounces.

2      tablespoon         Mixed Vegetables, from frozen.

1      tablespoon         Curry powder (McCormick Mild or Medium)

1/4   teaspoons.         Cayenne pepper (optional)

2      tablespoon         Coconut milk

2      tablespoon         Cooking oil

2      Sheets                Lotus or bamboo leaves (soaked then cut to 2" squares)

4                                 Flat base heat safe cups about 2" high by 2.5" wide (or ramekin) 

Directions

Soak leaves in cold tap water to soften (about 15 minutes), then cut into 8 squares that would fit the top and bottom of the flat base cup. 

Heat skillet on medium heat, with  1 tablespoon oil, stir fry rice for 2 minutes or until slightly dry and sticky.

Turn to high heat, add chicken broth a little at a time while stirring the rice and let bring to a boil, cover with lid and reduce heat to low and simmer for 10 minutes or until all broth has been absorbed. Turn heat off still covered with lid & let stand aside.

In a medium frying pan, heat 1 tablespoon oil on medium heat, stirfry chicken for 2 minutes, add mixed vegetable and curry powder, cook for 1 minute, add coconut milk and stir well. Remove from heat.

Prepare steamer on high heat.

Grease the cups lightly, line a leaf on the bottom, scoop 2 tablespoon sticky rice to cover the leave, add 2 tablespoon of curry chicken on the rice, cover curry chicken with second layer of rice then press down hard with the back of the spoon to compress. Cover top with a leaf.

Steam 5 minutes for the aroma of the leaves to fuse into the glutinous rice. Remove from heat and let stand for 2 minutes. Remove rice cake from cup by running a knife around the side, turn the cup upside-down on a plate. Serve hot.

PREP:  10 mins

COOK: 30 min

READY: 40 mins