Thursday, April 10, 2014

Easy Eats... Chinese Sticky Rice

I have my first yoga class tonight and have to get dinner together for everyone before I leave. It's been a while since I've made sticky rice, and it's a no-brainer in this household as I usually have the recipe's ingredients on-hand. It's just a matter of planning ahead- thawing the Chinese sausages overnight in the fridge, soaking things ahead of time, prepping a little, stir-frying and throwing everything into a pot to steam for a while. The flavours go so well together, it's easy to eat and so hearty.

Makes 5 servings
Total Time: 2 hours (include steaming)

6 Chinese dried shiitake mushrooms, soaked in water for 2 hours to hydrate, diced
a pinch each of salt, ground pepper and sugar
3 Chinese sausages "lap cheurng", halved lengthwise and thinly sliced
1/4 cup dried shrimp, soaked in 1/2 cup water for 1 hour to soften
3-1/2 cups glutinous rice, washed, and soaked in water for 2 hours, drained
1 tsp. chicken seasoning
1 Tbsp. dark mushroom soy sauce
2 Tbsp. light soy sauce
2 green onions, sliced

1) Prepare enough cheesecloth to fold and cover steam basket and over saucepan filled with 2 inches of water. Do not let steamer touch water or it'll dampen the rice cooking just on top making it soggy.  

2) Heat oil in skillet over medium-high heat and sauté shiitake mushrooms for one minute. Add salt, pepper and sugar; stir for one minute. Add sausage and sauté for one minute. Add dried shrimp, reserving liquid and cook for one minute. Then add rice and toss well to combine. Pour 1/3 cup reserved shrimp liquid and chicken seasoning. Add both soy sauces and sauté until all the rice is well coated about another two minutes.

3) Carefully pour rice mixture evenly onto cheesecloth and wrap to cover. Cover with lid and steam on high heat until boiling and steam is emitted. Turn down heat to medium and cook for 1-1/2 hours in total. Check rice halfway; gently lift rice with large spoon; pour a little reserved shrimp liquid if rice looks dry. TIPMake sure to check that there is water to keep steaming or you risk burning your pot dry. Once ready, add green onions, use spoon to stir slightly and cover for ten minutes before serving. Eat while hot. 

TIP: Do not microwave leftovers. Must be re-steamed, or rice will be hard and stay in clumps.
To try this in a lotus leaf wrapped method yielding fragrant sticky rice.

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