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 teaspoons salt
- 1/2 teaspoon white pepper
Preparation
Rinse and soak the glutinous rice 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, drizzle with sesame oil, then turn off heat.
Place the drained glutinous rice in a pyrex bowl and add 1 and 1/3 cups water. Spread the mushrooms mixture on top and add chestnut. Steam in high heat for 30-35 minutes.
Using a chopstick or fork, fluff the rice by mixing the mushrooms mixture until well combined. Season if needed with a few drizzles 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 a little, top with fried shallots and chopped scallions before serving.
