Sticky Rice Chicken (Nuo Mi Ji)

糯米鸡

Sticky Rice Chicken (Nuo Mi Ji) — a Cantonese Chinese recipe made with glutinous rice, ready in about 90 minutes. Step-by-step instructions with photos.

Ingredients

• glutinous rice
• boneless chicken thigh
• dried shiitake mushrooms
• light soy sauce
• Shaoxing wine
• fresh bamboo leaves

Instructions

1. Drain soaked glutinous rice and mix with reserved mushroom soaking liquid (add water to reach 300 ml total). Steam rice in a lined bamboo steamer for 25 minutes until translucent and plump.
2. Marinate chicken cubes with light soy sauce, Shaoxing wine, 1 tsp white pepper, and 1 tsp sugar for 20 minutes.
3. Sauté marinated chicken and drained shiitakes in 1 tbsp oil over medium-high heat until chicken browns lightly and mushrooms release aroma (3–4 min). Stir in 1 tsp oyster sauce and remove from heat.
4. Fold warm rice and sautéed filling together gently. Cool to room temperature before wrapping.
5. Wrap ⅓ cup rice-filling mixture in one blanched bamboo leaf: fold sides inward, then tuck ends tightly to form a compact pyramid. Steam wrapped parcels 30 minutes over high heat.