Adjust Servings:

	1 Lap Cheong; sliced
	4 Shiitake Mushroom
	2 Chicken Drumstick; boneless, bite-size
	1 cup Glutinous Rice; soak 3 hours
	Seasoning A
	1 1/2 Tbsp. Oyster Sauce
	1/2 Tsp. Dark Soy Sauce
	1/2 Tsp. Light Soy Sauce
	1 Tbsp. Shaoxing Wine
	1/2 Tbsp. Ginger; grated
	1/2 Tsp. Sugar
	1/4 Tsp. White Pepper Powder
	1 Tbsp. Sesame Oil
	Seasoning B
	1/2 Cup Water
	1/4 Tsp. Five Spice Powder
	1 Tbsp. Oyster Sauce
	1/2 Tsp. Dark Soy Sauce
	1 Tsp. Light Soy Sauce
	1/4 Tsp. White Pepper Powder
	1 1/2 Tbsp. Fried Garlic Oil
	1/2 Tsp. Sesame Oil

Cuisine:

Ingredients

Directions

Steamed Savoury Glutinous Rice

1 Done	Prepare Rice Steam glutinous rice without water for 30 mins over high heat. Combine seasoning A in a bowl with chicken and mushroom. Set aside. When rice is done mix well with seasoning B mixture.
2 Done	Arrange Ingredients and Steam Prepare 6 small bowls or similar container. Arrange some chinese sausages, chicken pieces and mushroom in each bowl. Fill bowls with seasoned glutinous rice. Steam bowls of low mai kai over high heat for 30 mins. Served hot!