Taiwanese Sticky Rice Recipe (You Fan 油饭)

By Souped Up Recipes · 150 min

Ingredients

Instructions

1. Rinse the glutinous rice until the water runs clear, then soak it in clean water for at least 2 hours.
2. Soak the dried shiitake mushrooms and dried shrimp in clean water for 2 hours.
3. Line the steamer with a wet cheesecloth and drain the rice onto it, poking some holes for air. Steam over medium heat for 30 minutes, counting from when the water boils.
4. Drain the mushrooms and shrimp, saving the soaking liquid. Slice the mushrooms and pork belly thinly.
5. Stir the pork belly in a dry wok over medium-low heat for about 5 minutes, until plenty of fat has rendered.
6. Add the garlic, shrimp and mushroom slices and stir-fry a few minutes.
7. Add the Chinese cooking wine, soy sauce, dark soy sauce, sugar, five-spice powder, white pepper, fried shallots and sesame oil. Stir for 1 minute.
8. Pour in about 1/2 cup of the mushroom soaking liquid, keeping the rest aside for adjusting the texture later.
9. Add the steamed rice to the wok and mix until no white rice is visible. Turn off the heat as soon as the sauce is absorbed, adding reserved soaking liquid as needed to adjust the texture.
10. Place a piece of softened lotus leaf in the steamer, poke holes through it, transfer the rice onto it and steam over medium heat for 20 minutes.
11. Garnish with cilantro and extra crispy fried shallots.

Summarized from Souped Up Recipes's video. Watch it for the details.

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