Thank you! This reminds me of my late wife. I was in a Chinese-Mexican family for 16 years, and I fell in love with Cantonese food. I am saving this one for next special day.
I love watching this cooking video. This is such comfort food. Chef is like an aunty-friend-nice neighbor lady teaching you how to cook. I need to buy that cleaver!
Thank you for your time and effort. I would like to use your method and try it for a big group of about 60 people. With your rice bowl measurement, how many bowls of the sweet rice and jasmine should I use? Thanks so much! Also can I make this the day before and still use the warm function in the oven to keep the rice warmed? Maybe I need to put this in the steamer and place it over boiling water before serving? I’d appreciate your thoughts.
I made this for Thanksgiving dinner tonight. First time making sticky rice. Delicious! Thank you for the recipe and instructions. Used pork belly instead of ham. I still have no idea what Shaoxing wine tastes like but I bought a bottle and used a little ($2.99 for a huge bottle). Most of the seasoning came from the left-over liquid from braising the mushrooms (seasoned with soy sauce and oyster sauce). When I make this again, I'll change the rice ratio of sticky rice to white rice to 1:1 to be even less heavy. Also made that traditional Chinese dish, green bean casserole (hahaha).
Nancy, thank you so much for this recipe. Words fail to express how grateful I am for this recipe haha. I have been meaning to recreate this since my mom used to make this back in the day. Thank you once again!
That looks soooo Good! One of my favorites and $$ at dim sum. I bought your basic pantry recommendations and my carbon steel wok arrived today... thanks for the recipes. Wish me luck ☺️
dried shrimp should be soaked and stir fried to bring out the fragrance...it has a nice toasty flavor then instead of the fishiness, you only need a few for the extra flavor, but I love your version of cooking it :D
It’s me LCM Houston aka Larry. I tried to season my new wok as instructed by manufacturer. I thought I would end up burning down my house lol. Alarms going off all thorough the house. I’m 🤔 not feeling i am doing this right! My pan looks nasty! I’m going to try and make something basic so if the wok is not seasoned right I won’t die from some unexpected fumes from the coating. I wish I could show you what I have done. I’m stressed so I’m going to take a shot of shaozing rice wine 🍶❄️❄️❄️
Larry, don't stress, just start over.Clean the wok with hot water, don't use detergent. Dry off completely, add a Tsp of oil, use a paper towel and spread the oil around to cover the entire wok. Let that sit on low heat for 15 mins, then wipe off oil. If the towel shows any dirty residue, repeat the heating process until the oil residue comes clear. If you're located in the SF Bay Area I would gladly help you with a cooking lesson. :-)
Faith, you can certainly wrap and steam the rice in lotus leaves-just like the restaurants. You would need to soak the leaves overnight. In the near future, I plan to put out a video for Lotus Leaf Chicken. Happy New Year!
Thank you! This reminds me of my late wife. I was in a Chinese-Mexican family for 16 years, and I fell in love with Cantonese food. I am saving this one for next special day.
I like your recipe very simple & easy. Thank you for sharing
I like the way u cook your sticky rice. Thank you for sharing
I love how you mix this by hand! This is such a wonderful dish.
I love sticky rice! I make it for my family every Chinese New Year and every time I want to make it, lol. It's very filling and simply delicious!
I love how neat, tidy and efficient she is. Her recipes are made easy to follow
I love watching this cooking video. This is such comfort food. Chef is like an aunty-friend-nice neighbor lady teaching you how to cook. I need to buy that cleaver!
Thank you for your time and effort. I would like to use your method and try it for a big group of about 60 people. With your rice bowl measurement, how many bowls of the sweet rice and jasmine should I use? Thanks so much! Also can I make this the day before and still use the warm function in the oven to keep the rice warmed? Maybe I need to put this in the steamer and place it over boiling water before serving? I’d appreciate your thoughts.
forgot to add....i really love your kitchen and the tools that you use; down to your sink. everything is useful! so refreshing.
Thank Faith, the kitchen is small but very functional. All my kitchen tools are fairly old and it all works well. Thank for noticing!
Winner winner ❤❤❤😊
I made this for Thanksgiving dinner tonight. First time making sticky rice. Delicious! Thank you for the recipe and instructions. Used pork belly instead of ham. I still have no idea what Shaoxing wine tastes like but I bought a bottle and used a little ($2.99 for a huge bottle). Most of the seasoning came from the left-over liquid from braising the mushrooms (seasoned with soy sauce and oyster sauce). When I make this again, I'll change the rice ratio of sticky rice to white rice to 1:1 to be even less heavy. Also made that traditional Chinese dish, green bean casserole (hahaha).
thank you for sharing videos..I'm your new friend here in hongkong..godbless
Nancy, thank you so much for this recipe. Words fail to express how grateful I am for this recipe haha. I have been meaning to recreate this since my mom used to make this back in the day. Thank you once again!
I like it, thank you.
this is great! my grandma always made this for me and now i know how! thank you!!
Keepitsimple318, give it a try this holiday season or during Chinese New Year, the family will enjoy it. Happy cooking!
How refreshing! Thank you for sharing this traditional favorite. I am definitely putting it on the menu for CNY in February 2019.
my pleasure, john! this dish is always requested for birthday celebrations and holiday meals. let me know how it turns out-happy cooking!
I love your channel.You explain clearly! Thank you!
Linh, Thanks for the positive feedback, it's greatly appreciated! Happy cooking!
I love your video, and also your hair style... looks really nice. Also like how you have so much positive energy... i can feel it at this end.
That looks soooo Good! One of my favorites and $$ at dim sum. I bought your basic pantry recommendations and my carbon steel wok arrived today... thanks for the recipes. Wish me luck ☺️
LCM, Wonderful, you'll do just fine. Let me know how the recipes turn out for you. Happy cooking!
Looks yummy, I'll have to make it
great, jovanna-happy cooking! feel free to share pics on my fb page
Very healthy choice without stir fry
I'm too lazy too cook and this made me so hungry.
Mary, Get someone else to cook it for you-Thanks for watching!
dried shrimp should be soaked and stir fried to bring out the fragrance...it has a nice toasty flavor then instead of the fishiness, you only need a few for the extra flavor, but I love your version of cooking it :D
looks so good!! thanks for this healthier option!
you're welcome, thanks for watching!
It’s me LCM Houston aka Larry. I tried to season my new wok as instructed by manufacturer. I thought I would end up burning down my house lol. Alarms going off all thorough the house. I’m 🤔 not feeling i am doing this right! My pan looks nasty! I’m going to try and make something basic so if the wok is not seasoned right I won’t die from some unexpected fumes from the coating. I wish I could show you what I have done. I’m stressed so I’m going to take a shot of shaozing rice wine 🍶❄️❄️❄️
Larry, don't stress, just start over.Clean the wok with hot water, don't use detergent. Dry off completely, add a Tsp of oil, use a paper towel and spread the oil around to cover the entire wok. Let that sit on low heat for 15 mins, then wipe off oil. If the towel shows any dirty residue, repeat the heating process until the oil residue comes clear. If you're located in the SF Bay Area I would gladly help you with a cooking lesson. :-)
Love your hair cut!!
happy new year ! i love your channel......is there a way i could make this dish with the banana leaf method or is that just at restaurants?
Faith, you can certainly wrap and steam the rice in lotus leaves-just like the restaurants. You would need to soak the leaves overnight. In the near future, I plan to put out a video for Lotus Leaf Chicken. Happy New Year!
thank you nancy! ha! see i didn't even know they were lotus leaves.
This really looks nice and seems real easy to make. I bet it is fabulous. Subbed -PawPaw
this rice dish is a family favorite, thanks for watching!
I liked this until she started mixing it with her HAND. Ugh. Can use a large fork or even a rice paddle for the same result.
It's easy for you to say. 90% of an American, etc are obese 350 lb + with huge fat hands. Then how to measure the water to cook the rice?
dont use the hand to mix the rice. so dirty.