Cooking with Little Miss Ling: Sticky Rice/糯米飯
I’ll be the first to admit that I’m no expert when it comes to Chinese cooking. But as I mentioned in my London blog entry, we are completely deprived of good Asian food here in Würzburg, so when hubby and I are craving Chinese food, I have no choice but to cook.
It’s rather unfortunate I couldn’t just inherit mum’s ability to cook delicious Chinese food, but at least I’m very experienced in eating good Chinese food. You may laugh, but equipped with the ability to distinguish between good and bad food, and the resource that is the world wide web, you’ll be surprised at all the yummy dishes you’ll be able to create.
Today I present to you a delicious recipe of sticky rice/糯米飯.
3 cups glutinous rice, soaked for 6 hours, drained
4 Chinese sausages/臘腸, washed and finely diced
45g dried shrimp/蝦米
15 shiitake mushrooms, finely chopped
1 teaspoon chicken stock powder dissolved in 150mL water
1 bunch spring onions, finely chopped
3 eggs + 1 1/2 teaspoons oil, scrambled and fried, finely shredded
3 teaspoon oyster sauce
3 teaspoon xiaoxing wine
3 teaspoon soy sauce
1 teaspoon sugar
1/3 cup water
- Heat oil in pan over medium high heat. Sauté the Chinese sausage/臘腸 until it releases its own oil. Add the dried shrimp/蝦米 and sauté until fragrant. Add the shiitake mushrooms and sauté until slightly softened. Add the glutinous rice and fry for one minute.
- Add 50mL of the chicken stock solution and stir for one minute until the liquid is absorbed. Continue to do this for the remaining 100mL of the chicken stock solution.
- Mix the ingredients of the seasoning mixture together. Add the seasoning mixture to the pan. Stir through for two minutes.
- The rice should be cooked through at this point. If not, add more water and stir until the liquid is absorbed and the rice is cooked through.
- Add the spring onion and toss through.
- Season with salt and white pepper to taste.
- Add the egg and toss through.
Recipe adapted from WanTanMien.