FLAVOURED GLUTINOUS RICE糯米飯:
2 cups glutinous or sticky rice + 1 cup short grain
rice
3 tbsp. dried shrimp
6-8 large dried black mushroom
3-4 Chinese sausages
4 ½ cups cold water
seasoning:
¾ tsp salt
1 tsp. sugar
dash of light
soy sauce
1 tsp. dry
sherry or rice wine
2-3 tbsp.
dark soy sauce
chopped green
onion + 2 tbsp. dark soy & 1 tsp.
cooked oil
Soak mushrooms in hot water for at a few hours to
soften. Soak dried shrimp until re-hydrated. Slice and dice mushroom caps into
small pieces and roughly chop dried shrimp. Cut each sausage into 2 pieces and
put them in a microwavable container. Sprinkle a bit of cold water over
sausages and cook, covered with a microwavable lid, in the microwave, at high
setting for 50 seconds. Remove and cool. Quarter each piece of sausage; then
cut into small dice. Transfer sausage, mushrooms and shrimp into a large mixing
bowl and add seasoning. Toss well to mix. Heat 1 tbsp. oil in a non-stick
saucepan over high heat until hot. Add sausage mixture and cook for 1 minute.
Remove and set aside.
Wash and rinse rice mixture through 5-6 changes of
water, drain well. Cook rice in 4 ½ cups cold water, either in a rice cooker or
in a non-stick saucepan over the stove. If cooking rice on the stove, cover pot
and bring water to a boil over high heat. When water starts to boil, reduce
heat to medium-low and continue cooking until most of the water has been
absorbed by the rice. At this point, add in sausage mixture; and stir it well
into rice, making sure the meat mixture is evenly distributed among the rice.
Reduce heat to the lowest setting and continue cooking rice for 10-15 minutes more
before serving.
Add chopped green onion to soy sauce mixture, and serve
this with rice if desired
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