Servings: 6

Marinade for Chicken Marinade for Chicken
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2 pieces boneless chicken thigh cut up (1 if very big) 2 pieces boneless chicken thigh cut up (1 if very big)
6 pieces of mushrooms - halved 6 pieces of mushrooms - halved
1 tablespoon of sesame oil 1 tablespoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing wine) 1 tablespoon of Chinese cooking wine (Shaoxing wine)
1.5 tablespoons of light soy sauce 1.5 tablespoons of light soy sauce
1.5 teaspoons tapioca flour or cornflour 1.5 teaspoons tapioca flour or cornflour
2 tablespoons of oyster sauce 2 tablespoons of oyster sauce
1 thumb size ginger - grated (use the juice only) 1 thumb size ginger - grated (use the juice only)
A few dashes of pepper A few dashes of pepper
 
18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs) Fry separately to remove excess oil. 18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs) Fry separately to remove excess oil.
 
Glutinous Rice Glutinous Rice
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2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup) 2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup)
3 cloves of garlic - chopped 3 cloves of garlic - chopped
5 pieces of shallots - chopped 5 pieces of shallots - chopped
2 tablespoons of light soy sauce ( I used 1Tbs) 2 tablespoons of light soy sauce ( I used 1Tbs)
1 tablespoon of dark soy sauce 1 tablespoon of dark soy sauce
1/2 teaspoon 5 spice powder ½ teaspoon 5 spice powder
1/2 cup of water ***see notes ½ cup of water ***see notes
+ +
1/2 cup of water (this is not a typo - you need to add 1/2 cup first then fry for a while followed by adding another 1/2 cup just before you dish the rice out for steaming ** ½ cup of water (this is not a typo - you need to add ½ cup first then fry for a while followed by adding another ½ cup just before you dish the rice out for steaming **

RICE PREP
Heat 1 to 1.5Tbs oil.
Saute shallots, add garlic
Add drained rice, saute
Add light soy, 5 spice. Mix well
Add dark soy & ½c water.
Fry till dry
Add another ½ c water.
Mix & prep for 1st steaming ** Place in a shallow dish & steam for 30 mins. ( I had to split it up in 2 small pans & steamed in 2 layers of bamboo steamer)
Pan fry sausage to remove excess oil. set aside in a bowl.
CHICKEN
Pan fry marinaded chicken & mushrooms. Add ½ c water. Add a little more water if more sauce desired.( I use extra sauce for top of rice after assembling for steaming.)
Cover & cook 8 to 10 mins
Assemble in small bowls. Place chicken mixture (mushroom & 3 pieces of sausage on bottom. Divide chicken evenly among 6 small dishes)
Pack rice on top. Spoon sauce on top.
Cover with foil to prevent moisture from dripping on rice. No need to cover with foil if using bamboo steamer.
Steam 15 mins to infuse flavors.

*** I used the water that mushrooms soaked in. Strain through very fine sieve, otherwise gently pour the water to occlude sediment from mushrooms.  *** I used the water that mushrooms soaked in. Strain through very fine sieve, otherwise gently pour the water to occlude sediment from mushrooms.
You can use this water for the chicken or the rice, but I prefer it for rice.  You can use this water for the chicken or the rice, but I prefer it for rice.