Entree: China – Guangxi – 壮族竹筒鸡 ➤ Zhuàngzú zhútǒng jī (Chicken and rice steamed inside a bamboo tube with aromatics and regional spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2.5 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), skin optional, cut into serving pieces
- 1 cup (200 g) glutinous (sticky) rice, soaked 2–4 hours and drained
- 2–3 bamboo tubes or large hollow bamboo segments cleaned and split if needed (or use 4–6 inch sections), optional: banana leaves for lining
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry rice wine
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) fresh ginger, julienned
- 4 cloves garlic, minced
- 3 stalks scallion, white and light green parts sliced into 1 inch pieces
- 1 tsp (5 g) five-spice powder
- 1/2 tsp (2 g) ground white pepper
- 1 tsp (5 g) coarse salt, adjust to taste
- 1 small hot red chili, sliced, optional
- 1/4 cup (10 g) fresh cilantro leaves for garnish
- 1 cup (240 ml) water or chicken stock to add to bamboo tube if needed

Instructions

1. Marinate chicken: in a bowl combine soy sauce, Shaoxing wine, oyster sauce, vegetable oil, half the ginger, half the garlic, five-spice, white pepper, and 1/2 tsp (2.5 g) salt. Add chicken pieces, toss to coat, and refrigerate at least 30 minutes or up to 2 hours.
2. Prepare rice and bamboo: drain soaked glutinous rice. If using bamboo tubes, ensure they are clean and slightly charred inside or lined with banana leaf to prevent sticking. Preheat a steamer or prepare charcoal/oven for steaming.
3. Assemble: place a small layer of rice at the bottom of each bamboo tube, add a few pieces of marinated chicken, scatter scallion, remaining ginger and garlic, a few chili slices if using, then top with more rice to fill the tube about three-quarters full. Add about 2–3 tbsp (30–45 ml) water or stock into each tube to ensure moisture.
4. Steam: seal the open end with a small piece of banana leaf or foil and steam upright for 45–60 minutes in a steamer or over simmering water until chicken is fully cooked and rice is tender. If using charcoal, place tubes upright near heat and rotate occasionally for even cooking.
5. Finish and serve: carefully open the bamboo (watch for hot steam), fluff the rice-chicken mixture with a fork, garnish with cilantro and extra scallion, and serve directly from the bamboo tube or spoon onto plates.