Glutinous Chicken Rice, Lor Mai Gai (糯米鸡)

This is a simple version with basic ingredient, you may choose to add more ingredients like chestnuts, dried oysters, or anything you can imagine that goes well with glutinous rice.

Ingredients

1. 250g glutinous rice (糯米)
2. 2 pcs of chicken leg, de-boned  
3. 8 pcs of dried shitake mushroom (冬菇，花菇)
4. 2 tablespoon light soya sauce
5. 4 tablespoon oyster sauce or vegetarian oyster sauce (mushroom sauce)
6. 1 tablespoon sesame oil
7. 1 teaspoon sugar
8. 1/2 teaspoon corn flour
9. 3-4 cm section of ginger
10. 3-4 garlic
11. 4 tablespoon cooking oil
12. 1 cup water (250ml)

Method

1. Rinse the dried mushrooms to get rid of dirt, and then soak in water for 3 hrs or more (you can do this the day before and keep them in the fridge).
2. Rinse the rice a few times with water. In a pot, soak the rice in plain water for 2-3 hours.
3. Scrape off skin of ginger and chop finely. Remove skin of garlic and chop finely. Wash chicken, drain dry, cut into chucks of about 3 cms.
4. Remove the mushroom from the water, and lighly squeeze out some water from the mushroom.  Keep the water.
5. Cut away the mushroom stem (you may keep them to boil soup or to make stock for another dish).  Cut the mushrooms into quarters or chunks of your liking.
6. Season the mushroom with 1/2 tablespoon light soya sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar and ½ tablespoon sesame oil. Set aside.
7. Season the chicken similarly with 1/2 tablespoon light soya sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, ½ tablespoon sesame oil, and ½ teaspoon corn flour. Set aside
8. Drain the rice from the water.
9. In a frying pan, add in 4 tablespoon cooking oil, and fry ginger and garlic till fragrant.  Add in the rice, 1 table spoon light soya, 2 tablespoon oyster sauce. Turn off the fire, and stir till the seasoning and the oil is well mixed into the rice.
10. You need the containers to steam the rice, you can either use one big bowl for everything, or multiple small bowls.  Put the chicken and the mushroom into the bowl (and any other ingredients). Top up with rice to cover the chicken and mushroom.   Even out the rice on top.  Pour in 1 cup water (and you can use the water that was used to soak the mushroom, it adds extra flavors).
11. Steam the whole bowl over high heat for 45 mins to 1 hour (cooking time may depend on the size of the bowl, the heat intensity of your steaming pot).  To determine if cooked, use a chop stick or spoon, dig into the middle of the rice to check if the rice is fully cooked. 
12. Serve warm.