Taiwanese Sticky Rice
By Tiffy Cooks
A dish that always brings a smile to my face is my Mom’s Authentic Taiwanese Sticky Rice, also known as youfan, “oil rice,” 油飯. Taiwanese Sticky Rice is the ultimate comfort food that most Taiwanese households grew up eating. Juicy chicken, chewy (QQ) rice, tossed in savory umami sauce; when steaming the sticky rice, the house will smell amazing. The key to GOOD Taiwanese Sticky Rice is when the rice is chewy, not soggy, and every grain is coated in sauce. I am making Chicken Sticky Rice, but you can also use Chinese sausage, thin pork slices, or serve it as a vegetarian dish.
Equipment
- steamer
Ingredients
- 3 cups Glutinous Rice soak for 3 hours+
- 400 ml Mushroom Water or Chicken Stock
- 5 pieces Chicken Thigh bite-sized pieces
- 3 tbsp Soy Sauce
- 1 tsp White Pepper
- 1 tsp Sugar
- 1.5 tbsp Sesame Oil
- 4 Shallots sliced
- 1 cup Dehydrated Mushroom soaked in water to rehydrate
- 3 tbsp Dehydrated shrimp rinse clean 2x
- 2 tbsp Soy Sauce
- 2.5 tbsp Vegetarian Oyster Sauce
Instructions
- Soak the Glutinous Rice in water for at least 3 hours or overnight, drain and set aside.
- Marinate chicken thigh with 2 tbsp of Soy Sauce, 1 tsp of White Pepper, 1.5 tbsp of Sesame Oil, and 1 tsp of sugar.
- In a pan, add a generous amount of oil (~3 tbsp) and add sliced shallots; saute for 1-2 minutes on medium heat.
- Next, add in dehydrated shiitake mushroom and dehydrated shrimp. Saute for 1-2 minutes or until fragrant.
- Add in the marinated chicken thigh, and saute for another 2-3 minutes.
- Drizzle in 2 tbsp of Soy Sauce and 2.5 tbsp of Vegetarian Oyster sauce, add in the drained glutenous rice, mix well.
- Pour in chicken stock, mushroom water, or vegetable stock. Gently fold the rice until all the rice has soaked up the sauce, be gentle not to break the rice. (takes around 3-5 minutes)
- Line steamer with parchment paper or lotus leaf. Make holes in the rice with a chopstick to let the air in. make as many as you can.
- Steam for 20 minutes.
Video
Notes
There are so many secret small tips that make your Taiwanese Sticky Rice restaurant-style quality!
- The first secret tip is to soak your glutinous rice ahead of time. I recommend soaking for at least a minimum of 3 hours or overnight.
- The second secret tip is to make holes in the rice before steaming Creating gaps between the rice will allow the air to flow stream, enabling the rice to cook evenly.
- The third secret tip is to be gentle when pan-frying the rice. You want to be patient and allow the rice to absorb all the sauce and stock without breaking the individual grains.
- The final tip is to be generous with you’re seasoning and oil.
Nutrition
Calories: 642kcalCarbohydrates: 125gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 1723mgPotassium: 354mgFiber: 5gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 37mgIron: 3mg
