Roast pork and clam sticky rice


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Up-front, no bullshit now. If you live in the sticks, don’t attempt this, for you’ll require a Chinatown on your doorstep for all the unusuals. I’ve put it in, for it’s a cinch to cook, tastes glorious, and, more to the point, where would life go without some challenges and aspirational goals - seriously, where would it? Hard-to-get ingredients don’t spell hard-to-make. And it’s a good hoover-upper of roast leftovers.


  • 400 g Chinese sticky (glutinous) rice, soaked overnight
  • 3 dry-cured Chinese sausages, thinly sliced
  • 500 g cooked sliced crispy pork or duck (from your local Chinese) or cooked duck or chicken
  • 2 tbsp dried wood-ear mushrooms, soaked in water (optional)
  • 500 g clams, scrubbed and soaked in cold water
  • sesame oil
  • soy sauce or bottled chilli shrimp oil, to serve


Drain the soaked rice. Line a large steaming tray, or four individual bamboo steaming trays, with muslin. Spread over the rice, then scatter over the Chinese sausage and the pork, then steam over boiling water for 25 minutes. After 20 minutes of the cooking time, add the mushrooms and clams on top of the rice and sprinkle with sesame oil, then replace the lid and carry on steaming for about 4 minutes. The rice should be sticky and cooked and the clams opened (discard any that are still shut). Rake up the rice with all the bits and pieces, and serve in the steaming baskets. Season chopsticked mouthfuls with soy sauce or dip into chilli oil.