1. Combine all the ingredients mentioned under ‘for chicken filling’
2. In a bowl of boiling water, add rice flour and arrowroot powder. While mixing continuously, allow it to cook on low flame for about 2 mins
3. Turn off the flame and continue to mix, until it is warm to touch. Knead the dough well for 5 mins. Ensure it is soft with no cracks. If slightly hard add a wee bit of warm water and knead
4. While the dough is still warm, cut into equal sized pieces. Dough needs no resting
5. Quickly role the dough with dry rice flour, while it is still warm. It should be slightly thick in the centre (to hold the filling) and thin on the edges
6. Cut rolled sheet with a cookie cutter/lid for uniform size (optional), and cover it with a cloth to retain the heat
7. As both rice flour and arrowroot powder do not contain gluten, these wrappers have to be shaped right after kneading and rolling, or they become dry and break – this is the most important step. Place a spoon of filling at the center of the wrapper as shown above
8. Shape it as you fancy, I have shown an easy one above
9. Steam immediately, with a drop of oil at the base, for about 10-13 mins
10. For the chili oil, dry roast red chillies in a pan for 2-3 mins or until you get an aroma. Cool it and grind to make chili flakes
11. Heat any neutral cold-pressed oil for a few minutes
12. Switch the flame off and pour the hot oil over the crushed red chillies & throw in chopped garlic (optional) for extra flavor
13. The chili flakes will sizzle right away when oil is poured over it

Serve hot! These are meant to be eaten immediately…(re-heating is not recommended).