Sticky Rice Bowl with Chestnut Mushrooms
Ingredients
- 2 cups glutinous rice
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese or Shiitake mushrooms
- 7-8 small shallots
- 2 teaspoons sesame oil
- oil, salt to taste
- chopped scallion and 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 cup plus 1/3 cup 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 and season to taste. Then, steam for another 20-25 minutes.
Turn off the heat and let it cool slightly. Top with fried shallots and chopped scallions before serving.
Notes
Use gluten-free sauces if needed.
Adjust cooking time based on rice brand, as some may have a softer texture.
Ensure there is enough water for steaming.
This dish can be paired with sautéed bok choy for serving.
