Steam chicken and rice bowl
Preparation : 15 min
Cooking : 35 min
Total time : 55 min Rest : 5 min
6 people
320 g rice
320 ml hot water
1 pinch salt
1 tsp sesame oil
3 chinese sausage
8 chicken thigh
3 eggs
1 shallot
1 tsp chilli oil
1 tsp seasame seeds
2 garlic cloves
2 cm ginger
4 tbsp soy sauce
1 tsp sugar
1 pinch pepper
1 tsp sesame oil
1 tbsp cornflour
Associated products
RECIPE STEPS
1
Chop the chicken wings or thighs into 2–3 pieces (a cleaver works well).
- 8 chicken thigh
2
Make the marinade: in a large bowl, combine the garlic, ginger, sugar, soy sauce, sesame oil, white pepper and cornflour. Add the chicken and toss to coat. Set aside for 20 minutes.
- 2 garlic cloves
- 2 cm ginger
- 4 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 pinch pepper
- 1 tbsp cornflour
3
Rinse the rice and divide evenly between the bowls. Add a pinch of salt and sugar and a few drops of sesame oil to each bowl, then add the hot water.
- 320 g rice
- 320 ml hot water
- 1 pinch salt
- 1 tsp sesame oil
4
Top each bowl with 6–8 slices of Chinese sausage and 3–4 pieces of chicken. Cook for 35 minutes at 100°C.
5
Add water to the steamer reservoir. Arrange the bowls across the two tiers and close with the lid.
6
Add the eggs for the last 15 minutes of cooking. Halfway through, swap the top tier to the bottom so everything cooks evenly (the rice should start to fluff up).
- 3 eggs
7
Carefully remove the bowls. Peel the eggs, halve them and place on top. Garnish with sliced shallots, drizzle with chilli oil, sausage and sprinkle with sesame seeds.
- 3 chinese sausage
- 1 shallot
- 1 tsp chilli oil
- 1 tsp seasame seeds
