Monthly Archives: January 2022

Dim Sum Chicken Sticky Rice (Nuomi Ji)

If you feel like making something Chinese for the upcoming Lunar New Year and love dim sum, here is a recipe for nuomi ji, or chicken and sticky rice!

Original recipe

Dim Sum Chicken Sticky Rice (Nuomi Ji)
Adapted from Works of Life

Yield: 10-20 servings, depending on how hungry you are

For the marinade:

  • 2 tablespoons light soy sauce
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon ginger (very finely chopped)
  • 1 tablespoon Shaoxing (rice) wine
  • 1 teaspoon cornstarch

For the filling:

  • 4 boneless skinless chicken thighs (cut into small chunks)
  • 4 cups sticky rice (sweet rice)
  • 2 tablespoons dark soy sauce
  • oil (for cooking)
  • 6 cups mushrooms (such as a mix of shiitake and oyster mushrooms; coarsely chopped) OR 6 cups loosely packed dried shiitake mushrooms (soak for several hours, then remove the stems and coarsely chop the caps)
  • 3 cups green onion (chopped)
  • 1 teaspoon sea salt
  • 5 whole lotus leaves (soaked in warm water for 1 hour, rinsed, stems trimmed, and cut in half––or parchment paper)
  1. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Stir well and refrigerate. Soak the sticky rice for 2 hours, drain, and mix with 2 tablespoons dark soy sauce. Set aside.
  2. Over high heat, add 2 tablespoons oil to your wok. When the wok is smoking slightly, add half the mushrooms and stir-fry until they’re browned, tender, and most of the moisture has evaporated. Remove from the wok and set aside. Do the same with the second half of the mushrooms. (Cooking the mushrooms in 2 batches prevents them from getting soggy). Set all the mushrooms aside.
  3. Heat your wok over high heat again with a couple tablespoons oil. Brown the chicken. Mix in the mushrooms, scallions, and salt. Stir-fry for a couple minutes to let the flavors meld together.
  4. Mix this chicken mixture with the soaked rice. Now you’re ready to wrap them in the lotus leaves OR parchment paper. Brush a small section on one end of each leaf/sheet of paper lightly with oil. Put about ¾ cup of the mixture on the oiled area. Wrap each into a rectangle, tie with kitchen string, and steam for about 90 minutes.
  5. You can serve with a little chili oil or allow them to cool, place into freezer bags, and freeze for later! When you’re ready to eat them, just steam them right out of the freezer for about 30 minutes.