Steamed sticky rice with seafood from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 268) by Kian Lam Kho and Jody Horton

  • scallions
  • soy sauce
  • bamboo shoots
  • cilantro
  • fresh ginger
  • squid
  • shrimp
  • glutinous rice
  • dried shiitake mushrooms
  • bay scallops
  • white pepper
  • dried lotus leaves
  • Chinese white rice wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on January 13, 2021

    Excellent light alternative to my go-to sticky rice with Chinese sausages. I usually cooked my sticky rice in a rice cooker or in the instant pot, this was the first time I used the steaming technique. The rice was perfectly cooked after a 6-hr soak.

  • springandfall on June 01, 2016

    Couldn't find lotus leaves, so used baking parchment instead. The dish still turned out wonderfully - though I'm going to be on the lookout for dried lotus leaves, which would infuse the rice with its flavor and look more striking.

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