Empty My Fridge
Chestnut Mushrooms Sticky Rice - 栗子香菇糯米饭
Ingredients
- Rice2 cups
- Roasted chestnut½ cups
- Shiitake mushroom · sliced¼ cups
- Shallot6
- Toasted sesame oil2 tsp
- Oil
- Salt1 tsp
- Water for steaming and soaking
- Soy sauce3 tbsp
- Shaoxing wine2 tbsp
- Oyster sauce1 tbsp
- Dark soy sauce1 tsp
- White pepper½ tsp
- Scallion · chopped1 handful
Instructions
- Rinse the glutinous rice until the water runs clear, then soak it overnight or for up to 4 hours. Drain well.
- Heat a non-stick pan with 1 tablespoon oil. Fry the mushrooms until lightly browned, then cook the shallots until translucent.
- Add all the sauces and stir constantly until well combined. Fold in the chestnuts.
- Drizzle with the toasted sesame oil, transfer the mixture to a bowl and set aside.
- Put the drained rice in a heatproof dish and add 1 1/3 cups water.
- Spread the mushroom mixture and chestnuts over the rice.
- Steam over high heat for 20 minutes.
- Fluff the rice by mixing in the mushroom mixture until well combined. Season to taste.
- Steam for another 20 minutes, or until the rice is fully cooked. Make sure there is enough water in the steamer. Softer rice brands may need less time.
- Turn off the heat and let it cool. Top with fried shallots and chopped scallions before serving.
Summarized from WoonHeng's video. Watch it for the details.
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