If I Use Chicken Stock to Steam Sticky Rice Packets or Bowls?
I am in the middle of preping to riff on this recipe for Chinese Sticky Rice. If I follow it, the rice will be cooked in a big pot with stock and other flavorings. But I would like to steam the rice (and additions) in little bowls(that get inverted for presentation) or banana leaf packages. Have you ever tried making it in bowls or packets, and using chicken stock instead of water to steam them? or maybe i could put chicken demi (I do have alot) in the bowls/packets, in addition to the soy/oyster sauce etc....? I really appreciate your thoughts.
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Asian restaurants often mold rice in small bowls, then unmold on a plate.
As for the liquid, chicken stock works like water, not just for sticky rice, but for grains in general. I don't know if you've ever made rice pilaf with chicken stock.
Anyhow, good luck.
Parenthetically, I first learned to make couscous with broth & remember several recipes using it, e.g., one from Tori Avey
and here are some more: