Mushrooms Chestnut Sticky Rice Bowl '
Ingredients
- ~ 2 cups of glutinous rice (rinse until water turns clear, and soak overnight, then drain well)
- ~ 1/2 cup roasted chestnut
- ~ 1/4 cup sliced Chinese/Shiitake mushrooms
- ~ 7-8 shallots, finely sliced
- ~ 2 teaspoons sesame oil
- ~ oil, 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
In a heated non-stick pan with 2 teaspoons oil, sauté shallots until fragrant, then add mushrooms & continue to cook until mushrooms turn light brown. Add sauce & continue to sauté & drizzle with sesame oil. Turn off heat.
Place drained glutinous rice in a pyrex bowl & add 1 cup + 1/3 cup water. Then, spread mushrooms mixture on top and add chestnut. Steam rice in high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season if needed (added few drizzle of dark soy sauce for color?). Close lid and steam for another 20-25 minutes. (Be sure you have enough water for steaming). ✔️Turn off heat & let cool a little, top with fried shallots & chopped scallions before serving. I paired it with some sautéd bok choy