Mushrooms Chestnut Sticky Rice Bowl
Ingredients
- 2 cups glutinous rice
- 1/2 cup roasted chestnut
- 1/4 cup sliced Chinese/Shiitake mushrooms
- 7-8 shallots
- 2 teaspoons sesame oil
- oil
- salt
- 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 teaspoon salt
- 1/2 teaspoon white pepper
Preparation
Rinse and soak glutinous rice until water is clear, then drain well after soaking overnight.
In a heated non-stick pan with 2 teaspoons oil, sauté shallots until fragrant, then add mushrooms and cook until light brown. Add sauce mixture and continue to sauté, drizzle with sesame oil, then turn off heat.
Place drained glutinous rice in a pyrex bowl and add 1 1/3 cups water. Spread the mushroom 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 mushroom mixture until well combined. Season if needed with a few drizzles of dark soy sauce for color. Close lid and steam for another 20-25 minutes, ensuring there is enough water for steaming.
Turn off heat and let cool slightly. Top with fried shallots and chopped scallions before serving. Optionally pair with sautéed bok choy.
