Recipe: Steamed Chicken Wings with Glutinous Rice

Covid numbers are once again on the rise as of late, and it’s now more important than ever to keep doing our part to help curb the spread of the disease. Avoid going out unless absolutely necessary and always adhere to SOPs and practice social distancing.

Here’s another recipe from Margarita to try at home in the meantime.

Steamed Chicken Wings with Glutinous Rice

By Margarita Lee

Margarita Lee

Ingredients A:

  • 10 pcs Chicken mid joint wings 
  • 1 cup Glutinous rice 
  • 3-4 pcs Shiitake mushrooms (soaked in warm water until softened then diced)
  • 1 link Chinese sausage (cut into small discs)
  • 1 tbsp Oyster sauce 
  • 1 tbsp Soya sauce 
  • 2 tsp Shaoxing wine
  • 1 tsp Sesame oil
  • Salt and pepper to taste
  • 30ml water 

Ingredients B:

  • 1 tbsp Oyster sauce 
  • 1/2 tbsp Sesame oil
  • 1 tbsp Ginger juice 
  • Salt and pepper to taste 


  • 1 tbsp Spring onion
  • 1 /2 tbsp Chopped chilli 
Photo by Margarita Lee


  1. Soak the glutinous rice in water for a minimum of 2-4 hours. Drain water before cooking.
  2. Wash the chicken wings and pat dry. Marinate the chicken wings with Ingredients B for a minimum of 4 hours; preferably overnight in the fridge.
  3. Combine the oyster sauce, soy sauce and sesame oil in a small bowl and set aside. 
  4. Heat oil in a wok over medium heat. Add in Chinese sausage and mushrooms, then stir-fry for 1-2 minutes or until aromatic. Add in Shaoxing wine and stir-fry for another minute. 
  5. Add in the glutinous rice, prepared sauce and water. Stir well, adding salt and pepper to taste.
  6. Coat both sides of the chicken wings with the glutinous rice.  
  7. Fill a pot with water and bring it to a boil. Line a steamer with lotus or banana leaves and arrange the chicken wings neatly. Steam over high heat for 40 minutes.
  8. Garnish with spring onions and chilli before serving.

Check out more of Margarita’s recipes on her FB @ Umummy Food!


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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