Chinese Sticky Rice

Saturday, June 19, 2010

A family favorite! Easy to make, though I still can't get the hang of not burning the rice at the bottom of the pan. It's a work in progress, but the recipe's great, thanks to Sunday Nite Dinner.

An overnight soak of the rice is best, but a 4-6 hours will do as well. I made my own char siew for this, but anything could substitute, minced pork, or chicken flavored with oyster sauce will work too.

4 cups sticky rice
2 cups jasmine rice
2 tbsp vegetable oil
1 onion, diced finely
2 tbsp garlic, minced
1 tbsp ginger, minced

6 Chinese sausages (lap chong), sliced
2 cups barbequed pork (char siew), sliced

3 cups sliced shiitake mushrooms (soaked and drained, if using dried)
1 tbsp soy sauce (reduced sodium!!)
3 tbsp oyster sauce
1 tbsp black pepper
small spash of chinese cooking wine
2 tbsp sesame oil
4 cups chicken broth
2 cups water
1 cup chopped scallions
1 cup chopped cilantro

1. Wash rice in several changes of water. Soak overnight or 4-6 hours in cold water about an inch over the rice.
2. Heat oil in skillet, add onions, garlic and ginger, stirring until soft.
3. Add lap chong, stirring for 2 minutes until aroma is infused, then add barbequed pork, or any other meats, then the shiitake mushrooms.
4. Stir in 1 tbsp soy sauce, oyster sauce, then chinese cooking wine and after 3-4 minutes, finish with a drizzle of sesame oil. Fragrant!!
5. Remove from heat and prepare the rice.
6. Drain the water, transfer the rice to a large stock pot.
7. Add chicken broth and water, bring the rice to a boil over high heat.
8. Reduce heat to low, and simmer for 10 minutes, stirring occasionally to avoid rice sticking to the bottom of the pan.
9. Spoon in the meat and mushroom mixture on top of the rice, stirring it in.
10. Continue cooking another 20-25 minutes, until rice is tender.
11. Let cool 5 minutes, then add scallions and cilantro.
12. Some chili garlic sauce to amp up the taste.

Serves my family of seven, without leftovers! Enjoy...

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