This staple dish is delicious and easy to make. Pre-cooking the rice is an adaption of the traditional method, but makes it quicker and easier and it still tastes good! Authentic, good quality ingredients are available at TANG The Asian Emporium, including dried shiitake mushrooms, Thai glutinous rice and Chinese style pork sausages.
• 2 cups uncooked glutinous rice/sticky rice
• 1 tablespoon oyster sauce
• 1 ½ tablespoons soy sauce
• 2 teaspoons dark soy sauce
• ¼ teaspoon sesame oil
• ¼ cup chicken stock
• ½ teaspoon salt
• 2 tablespoons cooking oil
• ¼ cup dried shrimp, soaked for 15 minutes in warm water
• 1 medium onion, finely diced
• 5 dried shiitake mushrooms
• 3 links Chinese sausage, cut into small discs
• 1 teaspoon Shaoxing wine
• white pepper, to taste
• 2 spring onions, chopped
Pre-cook the glutinous rice (in a rice cooker or pot). Better to slightly undercook than overcook.
Soak shiitake mushrooms in warm water until softened, then dice.
Soak dried shrimp in warm water for 15 minutes.
Combine oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl, set aside.
Heat the cooking oil in a wok over medium heat.
Add shrimp, stir-fry for 30 seconds.
Add onion, mushrooms and Chinese sausage, stir-fry for a minute, be careful not to burn the onion.
Add Shaoxing wine, stir-fry for 2 minutes.
Add pre-cooked glutinous rice to the wok, breaking it up with a spatula. Mix well, ensuring the rice doesn’t stick to the bottom of the wok.
Add the combined sauces and stir-fry until the rice is uniform in colour.
Season with white pepper to taste.
Add the spring onions.
Serve and enjoy!
You will find ingredients for this recipe and many other Asian regional dishes at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.