I made Chicken Sticky Rice before, and the most asked question was, “Can you wrap it in banana leaves?” So today we are going to take a look and see if that is doable. Let’s make Chicken Sticky Rice in Banana Leaves!
Chicken Sticky Rice in Banana Leaves Recipe
Prep Time: 2 hours and 30 minutes
Cook Time: 1 hour and 45 minutes
2 cups glutinous rice, soaked in water
1 1/4 cups water
4 dried shiitake mushrooms, rehydrated and thinly sliced
2 tablespoons dried shrimp, rehydrated
2 tablespoons extra light olive oil, divided
2 links Chinese sausage, cut into thin rings
3 cloves garlic, minced
16 pieces banana leaves, frozen, defrosted, and rinsed, cut into roughly 8×10 inches
4 cooked salted egg yolk, halved
For the sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
For the chicken:
2 skinless, boneless chicken thighs, cut into bite-size pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
Pinch of five-spice powder
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water
Chicken Sticky Rice in Banana Leaves Instructions
To prepare for the ingredients:
- Rinse the glutinous rice several times, and soak in water for 2 hours.
- Rinse the dried shiitake mushrooms, and rehydrate in water for 2 hours.
- Rinse the dried shrimp, and rehydrate in water for 2 hours.
- Drain all ingredients before using them.
To make the sauce:
- In a small bowl, add soy sauce, oyster sauce, dark soy sauce, sesame oil, five-spice powder, and white pepper. Whisk together.
To cook the rice:
- In a bowl, add 1 1/4 cup of water. Pour in half of the sauce. Mix.
- Transfer the pre-soaked and drained rice to a rice cooker, and add the water mixture. Mix. Use the setting for rice and cook.
To marinate the chicken:
- Meanwhile, in a large bowl, add the chicken thighs, soy sauce, Shaoxing wine, five-spice powder, white pepper, and cornstarch slurry (1 teaspoon of cornstarch and 1 tablespoon of water). Mix well. Let marinate for 30 minutes.
To stir fry the filling:
- In a well-seasoned wok, over high heat, heat it up until smoking. Turn to low heat, add 1 tablespoon of extra light olive oil. Immediately add the Chinese sausage, dried shrimp, and shiitake mushrooms, and stir until the aroma comes out about 1 minute. Remove from wok and set aside.
- In the same wok, over high heat, heat it up until smoking. Add another tablespoon of extra light olive oil. Add the marinated chicken. Cook for about 3 minutes. Add the garlic and the cooked sausage-shrimp-mushroom mixture, and cook until aromatic. Then add the rest of the sauce. Mix well. Remove from wok and set aside.
- When the rice is done, wait for about 5 minutes until it’s slightly cooled.
- For the banana leaves, they come in a frozen package like this. I have defrosted, fully cleaned, and cut them into about rectangular shapes. Place a smaller piece on top of a larger piece, shiny side down.
- Place 4 tablespoons of sticky rice in the center and form it into a rectangle. Then place 1 ½ tablespoons of fillings and a piece of cooked salted egg yolk over the rice. Add another 4 tablespoons of rice on top of the fillings.
- Fold the bottom of the banana leaves up and over the rice. Then, fold in the right and left sides, and roll the bundle upward until it becomes a rectangular packet.
- Repeat with the rest of the banana leaves, rice, and fillings.
- Put each packet in the bamboo steamer.
- In a large steamer, bring water to a boil. Transfer in the bamboo steamer. Cover and steam over high heat for 1 hour. The rice is already cooked, but this additional steaming step infuses the rice and fillings with the aroma of the banana leaves.
- Carefully remove from bamboo steamer and serve.
4 thoughts on “Chicken Sticky Rice in Banana Leaves Recipe”
can you freeze this after steaming?
Thank you for the question! Yes, you could freeze them after steaming. When ready to eat, just reheat them in a steamer or microwave. Happy cooking!
Hi! Can these be made in advance and then steamed the next day or so?
Yes, absolutely! Simply store everything in the fridge, and steam them when you are ready to cook. Happy cooking! 🙂