Chinese Savoury Sticky Rice

cooking-time45 min cooking-servings6 SERVINGS


  • 1 cup dry glutinous rice
  • 600g (2 packets) of Sadia Minced Chicken 
For Sauce mixture:
  • ½ tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp cane sugar
  • 1 tsp sesame oil
  • Ground white pepper
  • ¼ cup vegetable broth or water
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 100g fresh shiitake mushrooms or other mushrooms of choice sliced
  • 100g extra firm tofu pressed and diced
  • 1 head bok choy mustard greens, or other greens of choice 
  • 1 tsp dark soy sauce
  • 1 tbsp soy sauce
  • 2 tsp cane sugar
  • ½ cup vegetable broth or water, adjust accordingly
  • 15 g chopped chives or scallions , around ¼ cup
  • Roasted peanuts
  • Chopped scallions


  1. Soak glutinous rice for 1 hour before cooking it in a steamer lined with some parchment paper/lotus leaf (to prevent sticking). Spread the rice and then cover, and wait for about 30-40 minutes until it is chewy. 
  2. Heat sesame oil in large pan over high heat, then sauté garlic and ginger until aromatic for a couple minutes.
  3. Add in the tofu and fry evenly until lightly browned on all sides. Next, add the minced chicken and the soy sauces. Lightly toss and sauté for 2 to 3 minutes. Sprinkle sugar over mixture and mix until all have dissolved. 
  4. Add mushrooms in and cook for another 2 to 3 minutes before removing from pan.Then saute vegetables and cook them through before setting aside. 
  5. Mix the steamed glutinous rice, and sautéed ingredients together, before pouring in the sauce mixture prepared. 
  6. Let the rice simmer over medium heat while tossing it evenly coat with sauce. Add in 1/4 to 1/2 cup water to reduce mixture to a desired concentration. 
  7. Throw in chopped chives and cover the pan for rice to cook for 2 to 3 more minutes over low heat. 
  8. Grab a bowl and scoop rice in, top with chopped scallions and roasted peanuts and it's ready for serve! 

Minced Chicken

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