Ingredients
👉 2 cups of glutinous rice (rinse until water turns clear, and soak overnight or up to 4 hours, then drain well)
👉 1/2 cup roasted chestnut
👉 1/4 cup sliced Chinese/Shiitake mushrooms
👉 7-8 small shallots (~100g), finely sliced
👉 2 tsp sesame oil
👉 oil, salt to taste
👉 chopped scallion & fried shallots
👉 water
For Sauce 3 tbsp soy sauce,
👉 2 tbsp Chinese cooking wine/vegetable broth,
👉 1/2 tsp stir fry sauce,
👉 1 tsp thick dark soy sauce for color (optional),
👉 1-1.5 tsp salt,
👉 1/2 tsp white pepper
Directions
–In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.
–Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil.
–Turn off the heat and set aside.
–Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.
–Steam rice over high heat for 30-35 minutes.
–Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference.
–Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time.
–Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving.
–Paired it with some sautéd bok choy.
Healthy recipex 