Sticky Rice With Chinese Sausages

臘味糯米飯

 

文章日期：12/08/2011 09:06 am

 

Ingredients : 

1 cup short grain sweet rice;  2 Chinese sausages;  3 Chinese mushrooms, soaked
 and diced;  2 dried scallop;  soak in 1/2 cup of cold water until soft;  1 egg, beaten; 
1 Tbsp chopped green onion;   cilantro leaves for garnish

Seasoning :  2 Tbsp light soy sauce;  1 Tbsp dark soy sauce;  1 tsp sugar or to taste
 

Directions :

Wash the rice and soak in cold water for 4 to 6 hours, drain. Wash the Chinese 
sausages with warm water. Line a steam case with cheese cloth or a clean kitchen
towel, put the rice on top. Steam over high heat for 15 minutes, remove the lid, spray 
some of the scallop water over the rice, arrange the sausages and dried scallops on
top of the rice, cover and steam for another 15 to 20 minutes, or until the rice is 
translucent and cooked. Remove from heat and keep warm. Dice the cooked Chinese
sausages and pull apart the dried scallops.. In a pan, fry the egg, remove and cut into
long strips. Heat a pan or wok over medium high heat, add the Chinese sausages, the 
diced Chinese mushrooms, the dried scallop  and the green onion, stir fry for about 
5 minutes, add the warm rice, carefully separate the rice that are sticked together,
add the remaining scallop water if the rice is too dry. Add the seasoning and stir to
mix. Add the egg strips, reserving some for garnish. Remove from heat and arrange
in a serving bowl. Garnish with the egg strips and the cilantro leaves.

Updates :

I made a bigger batch for a potluck dinner using 7 cups of short grain sweet rice. I
soaked the rice for 12 hours before steaming them for 25 minutes, then sprayed about 
2 Tbsp water over the rice, added the Chinese sausages and softened dried scallops 
on top and steamed for another 25 minutes. The rice turned out to be softer, perfect
for my taste.