Panfried glutinous rice (Photo: Chris Quintana)
This fried glutinous rice (with chicken and shitake mushrooms) is a family favorite among most Malaysian Chinese, who usually gather on weekends either at home or in a restaurant. This dish is a variation of the steamed glutinous chicken rice wrapped in lotus leaves (Lo mai kai) served at a Dim Sum restaurant.
Fried glutinous rice can be served as a main course or as a snack, or can be eaten straight from the pan piping hot, and accompanied by freshly brewed Chinese tea.
Ms. Faulkner is Malaysian Chinese and lived in the United Kingdom most of her life after leaving Malaysia at the age of 17. She studied hotel catering and management and worked in various hotels in London and some countries in Europe. On her return from Europe, she switched paths and worked as an accountant in the private sector. Cooking has always been her passion and she spends most of her days in the kitchen experimenting with different ingredients and adapting recipes to local availability.
(Photo: Chris Quintana)
Ingredients (Serves 6)
- 250 grams (8.8 oz) glutinous rice (soaked for at least 4 hours, best overnight)
- 1 whole Chinese sausage (sliced)
- 6–8 pieces dried shiitake mushrooms (soaked for 2 hours)
- 300 grams (10.5 oz) uncooked chicken breast/leg (thinly sliced)
- 1 tablespoon sesame oil 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional) Salt and pepper to taste
- 100 mL water
- 2 cloves garlic (skinned and finely chopped)
- 1 tablespoon cooking oil
Garnishes
- Carrot (julienned)
- Spring onions
- 1 teaspoon sesame seeds (lightly toasted)
Directions
- Drain the soaked glutinous rice in a colander.
- In a small bowl, mix sesame oil, soy sauce, and oyster sauce, then set aside. Remove the soaked mushrooms from water and squeeze dry. Flatten them, slice thinly, and add to the marinade of soy sauce and sesame oil. Mix thoroughly.
- Slice the chicken as desired and mix with the mushrooms, then marinate.
- On a medium setting, heat a tablespoon of oil in a frying pan. Add chopped garlic. As the garlic browns, add the drained glutinous rice and stir gently, coating all the grains with oil.
- Continue stirring the rice. As the pan dries out, drizzle a tablespoon of water over the rice. As the contents of the pan sizzle, gently turn the rice to ensure thorough cooking.
- Do not add water too quickly as this will soak the rice, making it wet and mushy.
- When the rice grains are almost transparent, taste a few grains. Glutinous rice is cooked when it is chewy.
- Push the rice to the side of the pan and add the marinated chicken and mushrooms. Stir-fry for a minute and then mix in the rice with the chicken and mushrooms, and add a little water if required. When the chicken is cooked, add the Chinese sausage slices and another tablespoon of water and gently mix everything. Allow the water to evaporate and continue turning the mixture until the rice begins to crisp and brown.
- Serve immediately and garnish with spring onions, julienned carrot, and sesame seeds.
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Ms. Faulkner is Malaysian Chinese and lived in the United Kingdom most of her life after leaving Malaysia at the age of 17. She studied hotel catering and management and worked in various hotels in London and some countries in Europe. On her return from Europe, she switched paths and worked as an accountant in the private sector. Cooking has always been her passion and she spends most of her days in the kitchen experimenting with different ingredients and adapting recipes to local availability.
