Sticky Rice

This is a Dim Sum favorite, also known as nor mei gai. I’m not sure how to categorize it, because I’ve never had it except at Dim Sum.

3 C glutinous rice (sweet rice)
8 lotus leaves
1/2 lb char shiu (roasted pork), cut in 1″ chunks (can substitute 1/2 lb smoked sausage)
8 roasted ready-to-eat chestnuts, halved (optional)
8 dried Chinese mushrooms, soaked to soften, stems removed, sliced
1/2 chicken breast, boned, skinned, cut in 1-inch chunks, and marinated (see below)
Oil for stir-frying
Soy sauce
Black pepper
1/4 lb ground pork
1/4 C minced bamboo shoots
1 T cornstarch
1/2 C chicken broth

Marinade for chicken:
1/2 t cornstarch
1/8 t salt
Pinch of white pepper
1/2 T soy sauce

Wash and soak rice overnight. Place in a fine-mesh colander and make a well in the center. Set colander on a high rack above water in a large pot. Cover and bring to a boil; reduce heat and steam 25 to 30 minutes until rice is completely cooked, sprinkling 1/2 C of water over the rice during the cooking. Season with salt and soy sauce to taste. (This part can be done in advance, just refrigerate the rice in a tightly closed container.)

Soak the leaves, wash thoroughly, and rinse. Boil for 10 minutes, then soak in cold water. When ready to use, drain thoroughly.

Stir fry the chicken in 101/2 T oil, just to cook through, about 3 minutes. Remove and combine with the char shiu or sausage. Add mushrooms, pork, bamboo shoots, cornstarch, and broth to the pan and cook until the pork is done. Season with salt, pepper, and soy sauce to taste. Stir in the chicken and char shiu or sausage. Cool or place in refrigerator until ready to assemble.

To assemble:
Lay a leaf on the counter. With wet hands, spread 1/2 C rice on the leaf to cover a 4-inch by 4-inch area. Top with one-eighth of the filling and 2 chestnut halves, then spread another 1/2 C of rice over the filling. Fold in the sides, then the top and bottom of the leaf. Repeat to make 8 packages.

Place in steamer, seam side down. Steam over boiling water for 1-1/2 hours and serve warm. You can also refrigerate or freeze these and reheat them in a steamer.


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