Best recipe including chicken or fish and sticky rice?

Also, fish can't taste overwhelmingly ';fishy'; as wife likes fish as a meat but doesn't care for the taste. Thanks! :)Best recipe including chicken or fish and sticky rice?
Chicken Stuffed Sticky Rice, ';Khao Niao Sod Sai Kai';





Ingredients


14 oz chicken breast, finely chopped


1 egg


1 tablespoon tapioca flour


2 tablespoons ground pepper


4 spring onions and corianders, finely sliced


10 oz cooked sticky rice


fish sauce, sugar, leaf lettuce, tomatoes, fresh Thai chile pepper, and pineapple for serving.





Method


In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, then form into 1/2 inch balls in diameter.





Surround each ball with a layer of sticky rice. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, rub with the cooking oil thoroughly. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.





For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately.Best recipe including chicken or fish and sticky rice?
Here is a very common Chinese Recipe





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2 dried lotus leaves (you may find them in Chinese Grocery store)


150 g sticky rice, soak in water for overnight


100g chicken thighs, cut into bite-size


3 dried mushroom (shitake mushroom) soak in water till soft


1 teaspoon of dried shrimps, soak in water


2 dried scallops, soak in water overnight, then shredded


a few dried lotus seeds (optional), soak in water overnight


2 tablespoon of peanut oil


1 gloves of garlic, crushed


a dash of cooking wine





Marinade for chicken meat


1 tablespoon of osyter sauce


1 tablespoon of light soy sauce


1/4 teaspoon of salt


1 tablespoon of cooking wine


1/2 teaspoon of cornstarch


1/2 teaspoon of sugar





1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)


2) Marinate the chicken meat for about 30 minutes


3) Prepare the bamboo steamer, over hot water in wok


4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok.


5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside


6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves.


7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer


of sticky rice on top of the chicken meat.


8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.


9) Serve when hot





Enjoy.