Soak the glutinous rice with cold water for 15 minutes and rub the rice with your hands and wash until the water starts to be clear.
Put the rice in the microwave safe container and put the water about 2 cup or submerge the rice.
Cook on high power about 20 minutes.
Clean the chicken removing inside organs, lower leg and foot, wing tips, but leaving the body whole, wash well.
Wash the glutinous rice and remove the skin from the garlic clove.
Stuff the chicken cavity with the washed rice sliced ginseng, and garlic pieces and sew the body cavity shut.
Place stuffed chicken in a large pot, add 20 or 10 cups of water and bring to a boil.
Add the peeled chestnuts.
Boil the chicken until it's hard.
When the mixture is heated through, add season with salt and pepper to taste and serve.
Drain the glutinous rice. Steam for 20 minutes until rice is cook. If the rice is
ried shiitake in warm water for about 20-30 minutes, or
x the long-grain and glutinous rice together in a large bowl
r twice; simmer for 5 minutes.
Add glutinous rice and stir until
oking. Be sure to use glutinous rice, which can be found at
Drain mung bean and steam for 20 minutes. After steaming then
Place rice and glutinous rice in a large pot with
Cook rice, then set aside.
Soak the dried mushrooms for 45 minutes. Then drain them
Rinse and soak glutinous rice for a minimum of 4 hours.<
Place white rice and glutinous rice in the water.
Add the chicken stock and bring to a boil.
Lower the heat and simmer for approximately 1 hour, until it is thick.
Place glutinous rice in a large container and
In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
Steam duck for 30 minutes.
Remove and cool.
Mix rice with shrimps, salt, 1 Tbsp.
of soy sauce, sesame oil, Chinese wine, pepper and scallions.
Stuff duck with mixture and sew up cavity with thread.
Place in casserole with water and simmer for 30 minutes or until tender.
Remove and reserve liquid.
In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
of broth and simmer until thick.
Add duck and glaze all over.
Serve hot.
FOR THE RICE:.
In a heavy-bottomed
The method for sticky rice is almost the same no
nough warm water over the glutinous rice, mung beans and chestnuts in
large scoop of Rumbi rice, a scoop of hot vegetables