I finally learned how to make my favorite winter comfort food - Grandma's sticky rice! Little did I know how EASY this recipe is! My grandma makes the best sticky rice. Her recipe is relatively low in fat but packed with flavor. Most of the ingredients can be found at a Chinese Medicinal/Herbal Shop.
Ingredients:
2 shiitake mushrooms, chopped
1 Chinese sausages http://en.wikipedia.org/wiki/Chinese_sausage (lap cheung)
1 Chinese Bacon (and lap yuk), alternative you can use 2 Chinese sausages should you not want to use Chinese Bacon
4 cups of glutinous rice
4 dried scallops
1 cup chicken stock
1 cup water
1/2 table spoon of dark soy sauce
1/2 tablespoon of light soy sauce
¼ cup scallions
¼ cup cilantro for garnish
Other Optional Ingredients that my grandma often uses:
- Chinese Preserved Duck (Lap Op)
- Dried Shrimp
Chinese Sausage - There are several kinds My grandma prefers to select the leanest types of Chinese sausage. You can find that in almost any Chinese Supermarket.
Dried Scallops - Great for flavor and you can find them in most Chinese medicinal/herbal stores.
You'll notice that the recipe does not call for any oil or salt. Basically any oils will be absorbed from the Chinese sausage. As well, the preserved ingredients already have a lot of flavor, so not salt is required.
1. soak the glutinous rice for 4-5 hours
2. Place mushrooms in small bowl; cover with 2 cups (500 mL) warm water and let soak until plump, 30 minutes. Dice mushrooms into 1/8-inch (3 mm). Place in bowl and set aside.
3. Soak the scallops in the boiling water for an hour. Tear into fine shreds.
4. Drain rice, add rice in cooker with 1 cup of chicken stock, 1 cup of water and add scallops and mushrooms to cooker
5. Cook for 1 hour
6. Dice the sausages
7. Cook for 1 hour or until rice cooker is ready
8. When the water in the cooker boils, throw in diced sausages to rice mixture
9. When the rice is ready, pour both light and dark soy sauce and mix evenly into the rice
10. Garnish with cilantro and scallions
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