Glutinous Chicken Rice （糯米鸡） Bento

We can easily over-indulge in this if we're not careful. Our digestive systems take longer to break down the starch for this than the normal rice, so do take note not to overeat.

I didn't cooked the glutinous rice using the conventional method of steaming it in a steamer for that takes too long and I don't have the patience for fussy cooking. It was my first time making this and I was already using the rice cooker to cut corners. The texture of the rice turned out very well, so cheers to modern technology.. hehe..

Caution: Do not consume this bento in an enclosed space (for example - inside a train carriage), as the aroma is quite intense and those who are not eating it may not appreciate smelling it.

Serves 4

Ingredients:
2 cups glutinous rice (washed and soaked with just enough water in rice cooker for at least 5 hours)
2 cups chicken stock
2 chicken breast fillets
6 slices ginger (julienned finely)
1 garlic (chopped finely)
4 dried chinese mushrooms (soaked till al dente and shredded)
1 tablespoon sesame oil
1 tablespoon Shaoxing cooking wine
1 tablespoon of oyster sauce
1 tablespoon light soy
1 teaspoon dark soy
1 teaspoon cornstarch
salt and pepper to taste
chopped spring onions for garnish
sweet sambal chilli sauce and drizzle of Kecap Manis for serving

Preparation:
Cut chicken fillets into strips of 1.5cm each.
Marinate chicken with wine, oyster sauce, light soy, dark soy, cornstarch, salt and pepper.


Cooking:

• Heat sesame oil in pan and stir-fry the marinated chicken with mushrooms for about 2 minutes.
• Add chopped garlic, fry until chicken slices turn whitish.
• Remove chicken and mushrooms from pan and add to glutinous rice.
• Add the julienned ginger, 1/2 teaspoon of salt and dash of pepper.
• Mix chicken and seasonings with rice thoroughly.
• Add chicken stock and cook rice as per normal.
• Garnish with spring onions and serve with drizzle of Kecap Manis and sweet sambal chilli.