Glutinous Rice Stuffing

Preparation info

  • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Glutinous rice is the base for this ideal stuffing made with four different kinds of pork. Be sure to use enough liquid (in this case chicken broth) that the rice softens properly, and keep stirring it so that it doesn’t stick to the bottom of the pot. For a regional Chinese variation, try substituting rough chopped Sichuan mustard greens and tree ears for the ground pork. For a non-Chinese variation, try just vegetables and ricotta cheese. This stuffing can be used for chicken and Whole Stuffed Chicken Skin, turkey, Cornish game hens, and squabs, or it can be served as a meal in itself (wrap in lotus leaves and steam 25 minutes).


  • 1 pound pork, coarsely ground


  • 1 tablespoon thin soy sauce
  • tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon minced scallion
  • 2 teaspoons minced fresh ginger root
  • 2 tablespoons peanut oil
  • 6 large Chinese black mushrooms, soaked, squeezed dry, and chopped
  • 4 Chinese pork sausages, chopped
  • 4 scallions, chopped
  • 4 tablespoons chopped Smithfield ham
  • ½ cup chopped Barbecued Pork Strips
  • cups glutinous rice, soaked overnight and drained
  • 2 cups chicken broth
  • Few grindings of fresh pepper
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon thin soy sauce


  • Stir-frying
  • Makes enough to stuff a 4½-pound chicken.
  • May be prepared a day in advance.
  • Marinate the pork for at least 15 minutes.

  1. In the peanut oil over a high flame, stir-fry the pork with the chopped ingredients until the pork loses its raw color.

  2. Add the glutinous rice and mix well.

  3. Add the chicken broth, pepper, wine, and soy sauce.

  4. Cover the wok and reduce the heat to a simmer. Let the ingredients cook 15 minutes, until the rice absorbs all the broth. Let it cool.