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