Once in a while when I am in good mood and have plenty of time, I love to cook this glutinous rice at home. This is a totally different kinda taste from the white rice we have daily. Although it seems like a lot of work put into this particular dish, but in fact it is not. To make my cooking chores simpler, I usually would only cook one dish which has everything in it for lunch or dinner.
There are so many different ingredients for this rice. But we can just have our own prefered ingredients in it. In this glutinous rice, I used chicken (cut dices), fresh mushroom (cut thin slices), dried cuttlefish (cut thin dices), dried shrimps (chop). Before cutting them, the dried shrimps and cuttlefish need to be soaked to soften them. The rice needs to be soaked as well for at least few hours or over night. It is because it takes longer time to cook this rice.
In a pre-heat oil wok, fry the chopped shrimps and cuttlefish first. Fry them until they are brown and add the chicken and mushroom. Stir fry them until cook and add the rice. The seasoning that I added were dark soy sauce for the color and soy sauce. Mix them well and keep stirring them. Try to spread them in thin layer and let them cook evenly over medium heat. When the water is about drying up, add more water but not too much of it. Please be very careful not to burn the bottom part of the rice. Repeat the procedure until the rice is half-cooked and then transfer it to the steamer. Steam them for about 25-30 minutes for the rice to be cooked. I like to steam them after stir fried because sometimes there is spot of rice that still uncooked and I want them to be cooked thoroughly. Serve the rice while it is still hot with pickle and chilly sauce and garnish it with coriander. Happy Saturday and enjoy!
Note: Please use non stick wok to avoid burning the rice or use a bit more oil when stir frying them.