Chinese The Chinese Cook Book

Fried Chicken with Sticky Rice

Listed in Wallace Yee Hong’s The Chinese Cook Book as “Noo-Mei Guy” (No Mi Guy) or “Chicken Stuffed with Glutinous Rice” the result however isn’t quite a stuffed chicken as we think of it in the West. Rather, this is a fascinating recipe in which the chicken and rice are steamed simultaneously in the same pot on top of each other before frying the chicken separately.

When I was going through Hong’s book trying to decide which recipes I was going to try first this one just immediately jumped out at me: stick rice, fried chicken? Hell, yes. It does not disappoint. Steaming the chicken in advance ensures a juicy tender meat that you don’t have to fry to death to cook all the way through and the Chinese sausage adds a wonderfully quirky element to the rice. Make no mistake. This recipe is going to ask for a little determination, but that’s what its all about isn’t it? You’re going to thank me in the end. Interestingly, the NYC based food blog The Woks of Life has a remarkably similar ‘family’ recipe. Considering their father worked in Chinese restaurants this would affirm its existence throughout the East Coast Chinese-American cuisine.


1 whole chicken
2 cups glutinous rice, soaked in water overnight then drained
1/4 cup Virginia ham, chopped fine
1/2 cup dried black mushrooms, re-hydrated and chopped fine
1 cup Chinese sausage, chopped fine
1/4 canned chestnuts, chopped
1/4 cup walnuts, toasted and chopped
1 tsp MSG
1 tsp rice wine
1 tsp sugar
2 tbsp green onions, chopped fine
1 tsp white salt
2 tsp garlic salt (or regular)
1 tablespoon light soy sauce
2 tbsp coriander, chopped
Peanut oil for frying


  1. Butterfly chicken. Guide here.
  2. Mix together in a bowl the rice, ham, mushrooms, sausage, chestnuts, walnuts, MSG, rice wine, sugar, green onions, 1 tsp of salt and 1/2 cup of water.
  3. Place mixture in a bowl (I used the bowl of a rice cooker but I imagine a stainless steel mixing bowl would work well, also). Fill a large pot with three inches of water and place a rack down for steaming. Bring water to a boil. Lower in the rice bowl, cover and steam for 50 minutes.
  4. Mix together garlic salt and soy sauce. Brush over chicken thoroughly. Place chicken on top of rice bowl, cover and steam for an additional 45 minutes.
  5. Remove chicken and let cool. Turn off heat but keep rice covered.
  6. Cut chicken into desired segments and deep fry in peanut oil until golden brown. Serve on top of bed of sticky rice and garnish with coriander.

Check out more recipes from The Chinese Cook Book here!