CHINESE COOKING: Glutinous rice is traditionally a favourite treat that is enjoyed only on special occasions at home. To cook it in this low-fat way will enhance the enjoyment of it.

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.