Sticky Rice with Crab Meat by Chow Wai Man, the Chinese executive chef of Shangri La Hotel

Ingredients

​Ingredients for sauce

​• 700g crab meat
• 700g glutinous rice

​• 37g oyster sauce
• 37g garlic, chopped
• 37g Shao Hsing cooking wine
• 75g Aromat chicken stock powder
• 37g ground pork
• 37g spring onion, chopped
• Cooking oil

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Crab
1. Cut and clean the crab. Remove
the shell and clean it. Keep the shell
for decoration.
2. Steam only the crab meat.

Sauce
1. Put all ingredients for the sauce
together and stir-fry with oil until the
fragrance of the sauce is released.

Glutinous Rice
1. Steam the glutinous rice until well cooked.
2. Take the glutinous rice out of the cooker. Separate the rice, so that it does not cling together.
3. Soak the rice in room-temperature water for a few minutes.
4. Wipe the rice with clean cloth until it is dry.
5. Put the rice in the basket and add the sauce we have prepared.
6. Add the crab meat on top.
7. Decorate with the crab shell on top of the glutinous rice.
8. Steam the basket for 20 minutes.
9. Add chopped spring onion on top before serving.

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Chef in focus
If anyone is an ideal representative of real Cantonese cuisine, that person would be Chow Wai Man, the Chinese executive chef of Shangri La Hotel, Bangkok’s Shang Palace Chinese Restaurant.

​Chef Chow was born in Guangzhou, the capital city of Guangdong province, where Cantonese cuisine originated in 200 BC. He has been serving authentic Cantonese food to discerning diners for more than 40 years.

Chef Chow first got his hands on kitchen work in 1976, when he was a teenage helper in a very small shophouse eatery. He was drawn to the charm of cooking; a year later, he enrolled himself for proper culinary training at the Shangri-La Academy in Hong Kong. After graduating, he went on to accumulate more experience and knowledge for 10 years. He then decided to return to the Shangri- La group, where he has stayed until now – for 25 years, to be exact.

Chef Chow said the product’s freshness is crucial because Cantonese cuisine highlights the genuine fresh taste of the primary ingredient and a chef does very little to alter its natural quality.
​Shangri-La Hotel, Bangkok 89 Soi Wat Suan Plu, New Road, Bangrak, Bangkok10500 Thailand
(66 2) 236 7777 www.shangri-la.com/bangkok