Chestnut Mushrooms Sticky Rice Bowl
Ingredients
- 2 cups glutinous rice
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese or Shiitake mushrooms
- 7-8 small shallots (about 100g)
- 2 teaspoons sesame oil
- Oil, to taste
- Salt, to taste
- Chopped scallions
- Fried shallots
- Water
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine or vegetable broth
- 1/2 tablespoon stir fry sauce
- 1 teaspoon thick dark soy sauce (optional)
- 1-1.5 teaspoons salt
- 1/2 teaspoon white pepper
Preparation
In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.
Add the sauce and continue to cook until well combined and drizzle with sesame oil. Turn off the heat and set aside.
Place the drained glutinous rice in a heat-safe bowl and add 1 and 1/3 cups water. Then, top the rice with the mushroom mixture and chestnut.
Steam the rice over high heat for 30-35 minutes. Fluff the rice with a chopstick or fork, mixing in the mushroom mixture until well combined. Season to preference, then steam for another 20-25 minutes. Ensure there is enough water for steaming. Note that cooking time may vary by rice brand.
Turn off the heat and let it cool. Top with fried shallots and chopped scallions before serving.
Tips
Pair with sautéed bok choy for a complete meal. Use gluten-free sauces if needed.
