Steamed Cantonese Glutinous Rice

This is another of the comfort food that I love and remember. Even though my mum did not cook it often. Glutinous rice unfortunately is not so easy to digest so it’s not exactly a staple food item. But every time mum cooks this – everyone will want to have second helpings.



  • 1 cup of glutinous rice soaked overnight
  • 3-4 pcs of scallops / or dried shrimp
  • 4-5 pcs of dried mushroom
  • 1 Chinese sausage / lap cheong sliced
  • 1/2 – 1 chicken thigh or pork cut to small pieces
  • 1 tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 1 tsp sugar
  • Garlic
  • Olive oil
  • 1 cup water from soaking mushrooms and scallops

Marinade for chicken / pork 

  • 1/2  tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tbsp shaoxing wine
  • 1/2 tsp sesame oil
  • white pepper


  1.  Marinate chicken / pork for at least 30 minutes or longer and drain water from glutinous rice.
  2.  Wash and then soak mushrooms and scallops overnight and reserve the water later for steaming
  3.  Slice mushroom and tear scallops into strips for frying later
  4.  Heat wok pan and stir fry lap cheong until oil is released
  5.  Remove lap cheong and add in chicken or pork stir fry. Add scallops, mushrooms and garlic and stir fry together until fragrant. Dish up and set aside to cool.
  6. Add rice to pan and add seasoning – stir fry until rice is coated evenly
  7. Add back meat, mushroom etc and stir fry for while to mix with rice
  8. Off heat and dish rice into steaming pot or pan
  9. Add 1 cup of water or enough to cover rice in pot.
  10. Steam for 30-40 minutes until rice is cooked and dry





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