Chan Chi Kai (Pearly Chick Dumpling)

Chan Chu Kai is made if glutinous rice wrapped in lotus leaves stuffed with chicken in the center ...





Nice ?

It's delicious if you ask me. Kids like them for some unknown reasons.

Recommended. But again, if you expect something crunchy or crispy, the I suggest you should just give it a pass ... this is one tender soft delicate stuff. Actually, a little slimy (see "Glutinous Rice" below for details.)

Glutinous rice 糯米

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten[citation needed]; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.


Chinese traditions

In Chinese, glutinous rice is known as nuòmǐ (糯米).

The Chinese dish, nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork and optionally dried shrimp or scallop (recipe varies depending on the cook's preference).



Zongzi (Traditional Chinese 糭子/糉子, Smplified Chinese 粽子) is a Chinese dumpling consisting of glutinous rice and sweet or savory fillings wrapped in leaves which is then boiled or steamed, commonly eaten during the Dragon Boat Festival. Lo mai gai is a parcel of glutinous rice and chicken wrapped in lotus leaves and steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia. Ba bao fan (八寶飯) or "eight treasure rice" is a dessert made from glutinous rice steamed and mixed with lard, sugar, and eight kinds of fruits or nuts.

Glutinous rice is also often ground to make glutinous rice flour. This flour is then made into niangao and sweet filled dumplings tangyuan, both of which are commonly eaten at Chinese New Year. It also sometimes used as a thickener and for baking.