Delightful Chestnut Mushrooms Sticky Rice Bowl
Ingredients
- 2 cups of glutinous rice
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese/Shiitake mushrooms
- 7-8 small shallots (~100g), 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/vegetable broth
- 1/2 tablespoon stir fry sauce
- 1 teaspoon thick dark soy sauce for color (optional)
- 1-1.5 teaspoon salt
- 1/2 teaspoon white pepper
Preparation
Rinse glutinous rice until water turns clear and soak overnight or up to 4 hours, then drain well.
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, then drizzle with sesame oil. Turn off the heat and set aside.
Place drained glutinous rice in a heat-safe bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.
Steam rice over high heat for 30-35 minutes. Fluff rice by mixing mushrooms mixture until well combined and season to preference. Then, steam for another 20-25 minutes. Ensure you have enough water for steaming. Note: Adjust cooking time based on rice brand for texture.
Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. Optionally pair with sautéed bok choy.
