Sticky Rice with Chicken and Pork

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 2ยฝ tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 225 g (8oz) free-range chicken breast fillets, skinned and cut into bite-size pieces
  • 350 g (12oz) lean pork, diced
  • Groundnut oil for frying
  • 50 g (2oz) shiitake mushrooms, sliced
  • 1 tablespoon cornflour (optional)
  • 450 g (1lb) sticky rice (short or round grain) soaked in water overnight, then drained
  • Salt
  • Freshly ground black pepper
  • chopped fresh coriander leaves


Put the soy sauce, oyster sauce and sugar into a bowl and mix together. Pop about three-quarters of this mixture into a large bowl and add the chicken and pork. Coat well in the mixture.

Heat a little oil in a wok or large frying pan and cook the chicken and pork for about 5 minutes until golden. Add the mushrooms and a little water. Cover and simmer for about 20 minutes, until the pork and chicken are tender. If the sauce is very thin, thicken it with the cornflour mixed with a little water.

Mix the drained rice with the remaining soy sauce mixture and seasoning.

Put some chicken and pork mixture into the bottom of individual heatproof bowls. Top up to the halfway mark with rice. Steam over boiling water for about 30 minutes, until the rice is cooked. You can either do this by putting the bowls into a bamboo steamer and setting this on a rack in a large wok or placing them in a normal steamer. Remember to keep the water topped up. Turn out and sprinkle with coriander leaves.