Mushrooms Chestnut Sticky Rice Bowl
Ingredients
- 2 cups glutinous rice (rinse until water turns clear, and soak overnight, then drain well)
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese/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
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 and drizzle with sesame oil. Turn off heat.
Place drained glutinous rice in a pyrex bowl and add 1 cup + 1/3 cup water. Then, spread mushrooms mixture on top and add chestnut. Steam rice in high heat for 30-35 minutes. Using a chopstick or fork, fluff rice by mixing mushrooms mixture until well combined. Season if needed (add a few drizzles of dark soy sauce for color). Close lid and steam for another 20-25 minutes. Make sure you have enough water for steaming.
Turn off heat and let cool a little, top with fried shallots and chopped scallions before serving. Optionally, pair with sautéed bok choy.
