Tag Archives: Glutinous Rice

Roast Chicken with Glutinous Rice Stuffing

  • 1 whole chicken
  • Salt
  • Chili oil
For marinade:
  • 1 tbs grated ginger
  • 1 tbs garlic – finely minced
  • 2 tbs Lee Kum Kee char siew sauce
  • 1 tbs honey
  • 1 tbs dark soy sauce
  • 1 tsp 5 spice powder
  • 1 tsp white pepper powder
For rice:
  • 2 rice cups glutinous rice
  • 8 Chinese mushrooms – soak until softened and sliced
  • 2 Chinese sausages (I used 1 black 1 normal)
  • 1 tbs dried shrimps – rinsed and coarsely chopped
  • 1/4 cup Shaoxing wine
  • 1 cup water
  • 1/3 cup water used for soaking mushrooms
Rice seasonings:
  • 1 tbs oyster sauce
  • 1 tbs kecap manis
  • 1 tsp sesame oil
  • 1 tbs dark soy sauce
  • 1 tbs light soy sauce
  • 1/2 tsp white pepper powder
The day before:
  • Clean and trim chicken. Pat dry with paper towels.
  • Generously rub salt all over chicken and the inside of the cavity. Leave to stand for about 30 mins.
  • Mix together ingredients for marinade and rub marinade all over chicken and the inside of the cavity. Wrap with cling flim and refrigerate overnight.
  • Soak glutinous and Chinese mushrooms (in separate containers) in water and leave overnight.
The next day:
  • Before roasting, prepare glutinous rice stuffing.
  • Drain rice, leave aside for later use.
  • Slice the mushrooms, Chinese sausages and chop up some dried shrimps.
  • Heat up a non-stick pot, add Chinese sausages, fry until browned.
  • Discard some oil in the pot, leaving about 1 tbs of oil in the pot. Add dried shrimps. fry until fragrant.
  • Add mushrooms.
  • Add rice.
  • Pour in rice wine, water and water used for soaking mushrooms. Mix in seasonings.
  • Bring to boil then reduce heat to simmer. Cover and leave to cook for about 20 mins.
  • Stuff the cooked rice into the chicken’s cavity. You will havea bout half of the stuffing left, so you can start eating now =) no need to resist!
  • Rub chili oil all over the bird.
  • Place on a roasting rack.
  • Roast at pre-heated oven (220°C for 30 mins).
  • Remove bird from oven, baste it and continue roasting at 200°C for another hour or until done (the chicken was about 2 kg). Check by piercing the the thigh with a knife, juices should run clear. You may have to cover with foil half way through to prevent it from burning.

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Posted by on September 5, 2011 in Asian Main Dishes


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Glutinous Rice Stuffed Chicken


1 good free-range chicken 1.5-2 kg

Seasoning for chicken: (Season overnight)

3 tablespoons oyster sauce
1tablespoon soya dark sauce

1 tablespoon garlic pounded
1tablespoon shallots pounded
1tablespoon ginger pounded
White pepper to taste
honey and rice wine for basting

Rice stuffing:

1 chinese sausage choped in cubes (wind dried duck for example)
Equal amout of dried chinese mushrooms in cubes
2 tablespoons dried prawns

3 Dried scallops if available soaked and shredded
1 tablespoon garlic chopped
2 tablespoon shallots sliced
1.5 cups of glutinous rice

Firstly mix the seasoning ingredients and season the chicken well, leaving in the fridge overnight if possible.
At the same time soak the glutinous rice and leave to soak overnight also.
When ready to cook (2 hours before eating), heat oil in wok and fry shallots first quite fiercely As the shallots start to turn golden, toss in garlic and the chinese sausage and continue to fry until almost cooked. Now add in the dried chinese mushrooms, the dried prawns and dried scallops. In addition, add the oyster sauce and soy sauce and white pepper to taste. Continue to cook, adding the rice until nicely brown.
The stuffing is now prepared.

Now stuff the rice into the chicken and bake in a hottish oven (190 C) for at least 1 hour (probably 1 hour and 10 minutes).

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Posted by on September 5, 2011 in Asian Main Dishes


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Ang Chow (Foochow) Red Rice Wine


Foodelicious Heaven: Had always wanted to try making rice wine. The other day my sister in law’s mum gave me some wine biscuits from Malaysia (the sweet type) so I started my wine making. I used the following recipe from Going With My Gut, after running through many other recipes from the web, and the wine turn out sweet and fruity on harvest. Note: I did not stir the mixture at all for the whole 30 days and it turn out fine.


2kg glutinous rice
5 pieces jiu piah (wine cake, right) from Chinese medical hall or grocery
75g ang kek bee (red yeast rice, right)
1/2 cup water, boiled, then cooled back down to room temperature
1 big glass or clay container with cover


  • Wash and soak glutinous rice for at least 3 hours (preferably overnight), completely submerged in water
  • After soaking, drain the water. Use fingers to poke holes all over the tray of levelled rice. The holes serve 2 purposes. From the holes, we can see the level of water. We want it to be half the depth of the rice. The holes also help the rice to cook faster
  • Steam the rice for 30 min or until it is thoroughly cooked
  • Loosen and spread the rice out to cool completely

  • Dry-blend the wine cakes and the red yeast rice and pour the resulting pink powder into a big bowl
  • Wet your hand in cooled boiled water
  • Take handful of the cooled cooked glutinous rice (see photo below for approximate size of ‘handful’ and coat it with the pink powder)

  • Put the powder-coated glutinous rice into a big container
  • Repeat coating the handfuls of rice and placement in container until all the glutinous rice and powder is used up
  • Use any remaining water to rinse any remaining glutinous rice or powder from working bowls into the large container
  • Place the container’s cap, but do not tighten
  • Set aside container in a cool dark place for 7 days
  • On the 7th day, stir mixture in container then replace the cover, again loosely
  • Set aside for another 23 days
  • Harvest the wine and the rice residue on the 30th day

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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested


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