Stir-Fried Sticky Rice 生炒糯米飯

Nguyên liệu

• 400 g Glutinous rice ((long or short grain))
• 20 g Dried scallops
• 30 g Dried shiitake mushrooms
• 10 g Dried shrimp
• 80 g Pork belly
• 2 Chinese preserved sausages
• 2 Eggs
• 4 stalks Green onions
• 2 tbsp Shaoxing wine
• 2 tsp Oil (for frying egg)
• 2 tbsp Oil (for adding to rice)
• 2 tbsp Oil
• 200 ml Water (from soaking water)
• ½ tsp Sugar
• 1 tbsp Oyster sauce
• 1 tbsp Dark soy sauce
• ¼ tsp White pepper powder
• ¼ tsp Sugar
• ½ tsp Light soy sauce
• 50 g Salted fried peanuts
• ¼ tsp Sugar
• ½ tsp Light soy sauce
• ½ tsp Shaoxing wine
• ½ tsp Corn starch

Cách làm

1. 1

   Soak dried scallops and shiitake mushrooms over-night or for approx. 3 hours. Save the soaking water

2. 2

   Soak glutinous rice for 4 hours Try not to soak the rice for more than 5 hours because it will be too soft and will break apart during frying

3. 3

   Soak dried shrimp for 1 hour. Save the soaking water

4. 4

   Dice pork belly and marinate with ¼ tsp sugar, ½ tsp light soy sauce, ½ tsp Shaoxing wine and ½ tsp corn starch. Mix well and set aside

5. 5

   Blanche 2 Chinese preserved sausages then dice. I bought the ones sold in bulk (they hang on the walls) at a Chinese butcher shop so I boiled them in water for a minute to clean off the dust before dicing. I used one pork sausage and one liver sausage

6. 6

   Dice shiitake mushrooms and dried shrimp.

7. 7

   Shred the scallops

8. 8

   Chop green onions

9. 9

   After 4 hours, pour the glutinous rice into a sieve, rinse with water to remove the excess starch and leave to dry for preferably 1 hour or roughly blot dry with a paper towel

10. 10

    Add 2 tbsp oil to the rice and mix well

11. 11

    In a measuring cup, add the soaking water from the dried shrimp and scallops. Then add the shiitake soaking water to get 200 ml. If all the soaking water does not reach 200 ml, then add water to make the difference. Add 2 tbsp Shaoxing wine and set aside

12. 12

    Heat wok or pan to medium heat. Add 2 tbsp oil

13. 13

    Beat 2 eggs. Use a wok or pan to fry the egg.

14. 14

    Cut the fried egg into thin pieces and set aside

15. 15

    Add pork belly and stir-fry until lightly toasted

16. 16

    One at a time, add sausage, dried scallops, dried shrimp and shiitake mushrooms in one minute intervals so that the heat in the wok does not cool down too much

17. 17

    Turn heat down to low. Add 1 tbsp oyster sauce, 1 tbsp dark soy sauce, ¼ tsp white pepper powder and ¼ tsp sugar into the wok. Mix well

18. 18

    Add glutinous rice. Stir-fry until mixed well

19. 19

    Cover with lid. Pour 1/3 of the water mixture onto the lid all around the wok to allow the water to seep into the edge of the wok If this doesn’t work on your wok or pan, then drizzle the water around the edge of your wok or pan. Try not to add the water directly on the rice. Time for 5 minutes

20. 20

    Open the lid and stir-fry for 30 seconds

21. 21

    Repeat steps 19 and 20 two more times until all the water mixture is used

22. 22

    The rice should be fully cooked. If it’s not, add 2 more tbsp of water, cover with the lid for another 5 minutes. Different brands of glutinous rice may vary in water absorption properties so you may need to experiment with the amount of water to add. I have used this recipe with both long grain and short grain glutinous rice and have found the results consistent

23. 23

    Taste test. Add soy sauce to make adjustments. I added ½ tsp light soy sauce to mine. Mix well

24. 24

    Add ¾ of the green onions and ¾ of the shredded egg. Mix well.

25. 25

    In a bowl, add peanuts and egg on the bottom

26. 26

    Pack-in the sticky rice. Place a serving plate on top of the bowl, turn over and remove the bowl

27. 27

    Sprinkle with the remaining green onions

28. 28

    Serve