Sticky Rice Chicken has to be steamed for 20 minutes to cook.

Sticky Rice Chicken, originated in Guangzhou City, Guangdong Province, China, belongs to the Cantonese cuisine.

The snack is made by putting chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into the glutinous rice, then wrapping it in lotus leaf and steaming it; the glutinous rice chicken is filled with the fragrance of lotus leaf in the mouth, and the chewing is sticky with the aroma of chicken meat.

Origin of the dish

Lore has it that the origin of glutinous rice chicken is the night market in Guangzhou before the liberation of the country, initially, it was steamed in a bowl, and then it was wrapped in a lotus leaf to make it easier for the vendors to sell it on their shoulders. In ancient times, the chicken was stuffed with glutinous rice, scallop, dried shrimp, or boneless chicken wings.

The traditional glutinous rice chicken is a large portion, with three to four taels of rice, and eating one glutinous rice chicken is basically half a meal. As a result, Cantonese restaurants from the 1980s onwards introduced "pearl chicken" with the same ingredients, but half the size.