FRIED LOW FAT STICKY RICE糯米飯:
2 cups glutinous (sticky) rice
2 dried Chinese mushrooms
4 links of Chinese sausages 臘腸
1/2 piece of preserved pork 臘肉
4 pieces dried scallops瑶柱
1/3 cup dried shrimp 蝦米
2 slices ginger + 2 tsp. cooking wine
1 green onion, finely chopped
2 sticks of cilantro, finely chopped
seasoning:
1
to 1 1/2 tsp. salt
1 tsp. sugar
dash of light soy sauce
Wash glutinous rice through 4 changes of
water; then soak it, with enough water to cover, for 3 hours; then drain and
set aside.
Soak dried shrimp and mushrooms separately
for several hours to soften. Then remove, reserving soaking liquid, and chop
finely. Soak dried scallop with enough water to cover for 1 hour; then cook it,
together with the soaking liquid, ginger and wine, in a gentle simmer for 30
minutes.
Dice preserved sausages and pork; then put
in microwavable container. Sprinkle with 1-2 tsp. cold water and microwave on high
power for 1 minute. Drain and reserve.
Line a bamboo steamer with a piece of wet clean
cloth; then spread glutinous rice over it. Fit steamer over a large pot of
boiling water to steam, covered, at high heat for 10 minutes. Lift lid and add
in 1/2 cup of shrimp-soaking liquid. Use chopsticks to toss and spread out rice evenly; then cover lid and
steam for 10 minutes more. Lift lid again; then add in 1/2 cup of mushroom
soaking liquid and use chopsticks to spread and toss the rice once more.
Finally, pour in the whole amount of dried scallop and cooking liquid, repeat
raking the rice, cover lid and steam 10 minutes more. Turn off heat.
Put a large non-stick skillet on the stove
over medium high heat to heat 1 tbsp. cooking oil until hot. Add in dried
shrimp, mushrooms and the preserved sausage and pork. Cook for 2-3 minutes; remove pan from heat
and drain off excess fat.
Remove rice from steamer, taste for doneness;
then toss it with the sugar, stirring and tossing to loosen up the gains of
rice as much as possible. Add this into the skillet together with the rest of
the seasoning ingredients. Toss everything together to mix well. Taste and
adjust seasoning, adding a bit more soy sauce and salt if necessary. Sprinkle
in green onions and cilantro to serve.
VARIATION: If the normal "stir-fried" glutinous
rice is preferred, prepare rice in the following way:
Soak rice and transfer to a container
small enough to fit into bamboo steamer. Cover container with cheesecloth and fit
steamer in a large saucepan filled with boiling water. Steam, covered with lid,
for 45 minutes, checking from time to time to refill pan with boiling water if
necessary.
Remove and cool completely, then spread rice
out on a baking sheet and transfer to freezer to dry out over night. Use
boiling water to rinse the rice before cooking, drain well. Proceed with the
rest of ingredients & cooking process as above.
Use a large non-stick saucepan or wok over
high heat to heat 2 tbsp. oil until very hot. Add in rice and cook, tossing
well to coat with oil. Add in rest of ingredients and seasoning. Toss well
together to cook for 1-2 minutes. Serve right away.
