The shumai I am going to introduce below is originated from Shanghai. The main filling is glutinous rice. This popular dish is commonly served along with congee at breakfast. Many Chinese people who live in northern region love to have sticky rice in their shumai with different other ingredients.
You can easily turn it into vegan version and substitute with the vegetables that you like. I use a pressure cooker because I can sauté and steam in one pot. So easy and time-saving! You can also use a sauce pan and a steamer to achieve the same results.
For the fillings
500 g sticky rice glutinous rice
200 g ground pork
100 g soaked shiitake mushrooms about 20 dried mushrooms
20 g wood ear mushrooms optional
15 g onions chopped
100 g carrot finely chopped
The sauce for the fillings
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce or vegetarian oyster sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1/4 cup water
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ALSO 3 SAUCES below of your liking! I normally prefer all three for the umami experience – sweet, gingery, spicy. I intimately like to pour the dark soy sauce all over the rice with some ginger sauce so I can easily scoop some chicken bits along with each bite! I also have friends who like to pour the red chili sauce all over the chicken for those who love spicy food! There are so many ways maneuver your way to devour this dish in your own comfort!
THE (inspired) HAINAN CHICKA CHIKA RICE
1 piece chicken thigh
( or 4 drumstick, 1 breast, your choice of pieces )
Coarse salt
½ large onion
4 large cloves garlic
½ thumb ginger, peeled
4 tablespoons oil
2 cups rice (rice cooker cups), rinsed and drained
1 can of chicken stock to cook the rice
1 spoonfuls of light soy sauce
2 spoonfuls of sesame oil
sliced cucumber, to garnish
1. FOR THE CHICKEN. Sprinkle the chicken with salt on both sides. Massage in the salt on to chicken skin thoroughly – set aside for 30 minutes to marinat. Rinse After rinse the chicken, drain well and set aside.
2. FOR THE RICE. Blend onion, garlic and ginger together in a food processor/blender. Other alternative ways : Grate the onion, garlic and ginger. Minced them with a sharp knife. Use a Mortar and Pestle to smash for mixture.
3. Heat oil in a frying pan over medium-high heat. Add in onion, garlic, ginger mixture and stir-fry for a few minutes until aromatic. Then add in rice. Stir-fry for a minute until the rice grains are blended with mixture and oil.
4. Transfer the rice to a rice cooker. Add 1 can of chicken stock to cook the rice. Following with some light soy sauce, sesame oil and remaining half spoonful of salt. Place chicken onto rice gently. Press it down slightly into the rice. Cook the rice as as normal!
5. After the rice cooker has “jumped”, keep it on warm mode let it sit for another 15 minutes. Remove the chicken from the rice cooker and mix rice before spooning them onto a plate, along with the chicken on the side. Served with fresh sliced cucumber!
THE CONDIMENTS
Scallion Ginger Sauce
4-inch piece of ginger, roughly chopped
1 garlic clove
4 Scallions
3 tablespoons oil
pinch of salt
Grate ginger into paste. Mix in with chopped scallions and garlic. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic. Do not cook for so long, we need to keep it semi raw – want to bring out it’s aroma. Add salt to taste and transfer to a small sauce dish.
Honey Dark Soy Sauce
⅓ cup water
1 spoonful of honey agave
3 spoonfuls of dark soy sauce
Heat the water and honey agave in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens. Add the dark soy sauce, stirring consistently to combine. Transfer to a small sauce dish.
Vinegarish Chili Sauce
6 fresh red chilies finely chopped
3-inch piece of ginger
1 garlic clove
½ teaspoon sesame oil
1 teaspoon salt
½ teaspoon sugar
1 teaspoon rice/white vinegar
Chop and minced chilies and garlic. Grate ginger. Combine them both. Add the sesame oil, salt, sugar,and vinegar to the food processor/blender. Pulse 2-3 times to combine. If have no blender, just simply use sharp knife to mince chilies, garlic, and the grated ginger together on chopping board before adding into liquid ingredients! And whisk/stir them thoroughly and taste with salt.
I get this problem sometimes, getting chicken from certain groceries that my chicken bleeds after being steam or baked in the oven, but do not worry! It’s is still edible, you can check out the link below for more further informations on why some chickens bleed just a tad.
If it makes you uncomfortable you can just easily go ahead and cook the chicken a bit longer ( 8-10 mins more, it might not be as tender ) in the rice cooker – it will still bleed just a little, other than that ENJOY! (: http://blog2.thermoworks.com/2012/02/bloody_chicken/
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For the Wontons (Makes 34 to 36 wontons)
1/2 lb peeled and deveined shrimp, finely chopped
1/2 lb ground pork or ground chicken
1 tbsp shaoxing wine or dried sherry http://amzn.to/2rGIW8k
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp cornstarch
2 tsp grated garlic (approximately 3 cloves)
2 tsp grated ginger
2 to 3 green onions, finely chopped
1/4 tsp sugar
1/4 tsp black pepper
34 to 36 square wonton wrappers
For the Noodle Soup (Makes 2 servings)
4 large slices ginger
2 cloves garlic, crushed
2 green onions
1 dried shiitake mushroom
5 cups chicken stock
2 tsp soy sauce
2 tsp fish sauce
2 to 4 heads bok choy or 4 oz of any veggies you like
2 portions egg noodles, I’m using precooked & ready to use egg noodles but you can also use dried (Hong Kong Style Egg Noodles https://amzn.to/2zJxZ8w) or fresh one
