Dimsum Steamed Rice

Dimsum Steamed Rice is one of the most popular dish of Harbour City Dimsum.  It is a fried rice topped with shrimp and pork or chicken, and steamed in a rice cooker with its secret sauce. This was an original creation of Mr. Henry Uytengsu of Ding Qua Qua Dimsum House in Cebu, which pionereed the all-day dimsum dining in 1969. Wanting to recreate this dish at home, I found a few recipes online and tweak my version.


  • rice
  • 1 pound boneless chicken breast, cut into thin slices
  • 10 pieces shrimp, devein
  • 1 small onion, chopped
  • 4 cloves garlic, crushed
  • 2 cups chicken stock and seasoning
  • 1 ½ teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons corn flour
  • 4 tablespoons soy sauce
  • 2 teaspoons worcestershire sauce
  • salt and pepper to taste


  1. Fry rice with garlic and oyster sauce, set aside.
  2. In another pan, heat oil.
  3. Once oil turns hot, sauté garlic and onion. Cook until the onion soften and garlic color turns light brown.
  4. Add chicken to the pan in a single layer and season with salt and pepper to taste.
  5. Cook for 3-4 minutes per side or until chicken is brown and cooked through.
  6. Lower heat to medium.
  7. Add shrimp. Cook for 5 minutes.
  8. In a small bowl, whisk together the chicken stock, sugar, soy sauce, sesame oil, worcestershire sauce and corn flour.
  9. Pour sauce over chicken mixture and bring to a simmer.
  10. Simmer for 1-2 minutes or until sauce has just thickened.
  11. Turn off heat. Serve immediately

Disclaimer: I am not a chef and neither am I a professional recipe developer. The recipes are taken from different sources and thought of sharing it. All images are taken by my husband.

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