Cured Meat Bamboo Tube Rice

Name: Cured Meat Bamboo Tube Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 3 Bamboo tubes (cleaned); 150 g Glutinous rice (rinsed); 80 g Chinese sausage (diced); 80 g Chicken breast (washed, diced, and marinated for 10 minutes); 3 Shiitake mushrooms (washed, stems removed, diced; dried shiitake can be rehydrated); 30 g Green peas; 50 g Spring bamboo shoots (peeled, washed, and diced); 1/2 tsp Salt; 2 tbsp Chicken broth; 2 tsp Light soy sauce (for marinating the chicken); 1 tsp Cooking wine (for marinating the chicken)

Glutinous rice and Chinese sausage steamed together in a bamboo tube, in a traditional Li-style preparation.

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Ingredients

Bamboo tubes (cleaned) 3

Glutinous rice (rinsed) 150 g

Chinese sausage (diced) 80 g

Chicken breast (washed, diced, and marinated for 10 minutes) 80 g

Shiitake mushrooms (washed, stems removed, diced; dried shiitake can be rehydrated) 3

Green peas 30 g

Spring bamboo shoots (peeled, washed, and diced) 50 g

Salt 1/2 tsp

Chicken broth 2 tbsp

Light soy sauce (for marinating the chicken) 2 tsp

Cooking wine (for marinating the chicken) 1 tsp

Instructions

Marinate the chicken

Wash and dice the chicken breast. Add the light soy sauce, a pinch of salt, and the cooking wine, mix well by hand, marinate for 10 minutes, and set aside.

Prepare the supporting ingredients

Dice the Chinese sausage. Wash the shiitake mushrooms, remove the stems, and dice them. Peel, wash, and dice the spring bamboo shoots. Rinse the glutinous rice and set aside.

Fill the tubes and steam

Combine all the ingredients with the glutinous rice and stir until evenly mixed. Spoon the mixture into the cleaned bamboo tubes, add an appropriate amount of warm water, and seal the openings of the tubes with a thermos stopper or corn husk. Place the tubes in a steamer, add water to about half the pot, and steam over high heat for 30 minutes.