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, salt to taste
- chopped scallion and 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
Soak 2 cups glutinous rice overnight, rinse until water is clear, and drain well.
In a heated non-stick pan with 2 teaspoons oil, sauté finely sliced shallots until fragrant.
Add sliced Chinese or Shiitake mushrooms and continue to cook until mushrooms turn light brown.
Add the sauce mixture and continue to sauté, then drizzle with 2 teaspoons sesame oil and turn off heat.
Place the drained glutinous rice in a pyrex bowl and add 1 1/3 cups water.
Spread the mushroom mixture on top and add the roasted chestnuts.
Steam the rice mixture on high heat for 30-35 minutes.
Using a chopstick or fork, fluff the rice by mixing the mushroom mixture until well combined and season if needed with a drizzle of dark soy sauce for color.
Close the lid and steam for another 20-25 minutes, ensuring there is enough water for steaming.
Turn off heat, let cool slightly, top with fried shallots and chopped scallions before serving, and optionally pair with sautéed bok choy.
