Mushrooms Chestnut Sticky Rice Bowl
Ingredients
- 2 cups glutinous rice
- 1/2 cup roasted chestnuts
- 1/4 cup sliced Shiitake mushrooms
- 7-8 shallots, finely sliced
- 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
- 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 until water is clear, then drain well
Prepare all ingredients by slicing shallots and mushrooms if not already done
Mix all sauce ingredients together in a bowl
Heat oil in a large pot or pan over medium heat, add sliced shallots and sauté until fragrant
Add Shiitake mushrooms and roasted chestnuts, stir-fry for 2-3 minutes until softened
Pour in the prepared sauce and stir to combine with the vegetables
Add the drained glutinous rice and enough water to cover, then bring to a boil
Reduce heat, cover, and simmer for 20-30 minutes or until rice is sticky and fully cooked
Garnish with chopped scallions and fried shallots before serving in bowls
