Mushrooms Chestnut Sticky Rice Bowl
Ingredients
- 2 cups glutinous rice
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese or Shiitake mushrooms
- 7-8 shallots, finely sliced
- 2 teaspoons sesame oil
- oil, to taste
- salt, to taste
- chopped scallion
- fried shallots
- water
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon organic sugar
- 2 teaspoons stir fry sauce (optional)
- 1-1.5 teaspoon salt
- 1/2 teaspoon white pepper
Preparation
Rinse glutinous rice until water runs clear and soak overnight, then drain well.
In a heated non-stick pan with 2 teaspoons oil, sauté shallots until fragrant, then add mushrooms and continue to cook until mushrooms turn light brown.
Add sauce and continue to sauté, then drizzle with sesame oil and turn off heat.
Place drained glutinous rice in a pyrex bowl and add 1 cup plus 1/3 cup water.
Spread the mushroom mixture on top and add chestnut.
Steam the rice on high heat for 30-35 minutes.
Using a chopstick or fork, fluff the rice by mixing in the mushroom mixture until well combined. Season if needed, such as adding a drizzle of dark soy sauce for color.
Close the lid and steam for another 20-25 minutes. Ensure there is enough water for steaming.
Turn off heat, let cool slightly, and top with fried shallots and chopped scallions before serving. Pair with sautéed bok choy if desired.
