Ingredients
- 400 g (14 oz/2 cups) glutinous rice
- 8 dried shiitake mushrooms
- 2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 500 g (1 lb 2 oz) cooked Chinese barbecue pork
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 1¼ tablespoons Chinese rice wine
- 1 tablespoon finely chopped ginger
- 2 garlic cloves, crushed
- 3 dried Chinese sausages (lap cheong), thinly sliced
- 375 ml (13 fl oz/1 1 1/4 cups) chicken stock
- sliced spring onion stems or chopped coriander (cilantro) leaves, to garnish
Method
1. In a bowl, combine the rice and enough cold water to cover then soak overnight.
2. Cut the pork into 1 cm (1 1/4 inch) slices. Drain the rice well. Pour enough boiling water over the mushrooms to cover, then stand for 20 minutes, or until softened. Drain well, remove tough stems then thickly slice the mushroom caps.
3. Meanwhile, heat the oil in a large flameproof casserole or Chinese flameproof claypot, add the onion and stir over medium-low heat for 5 minutes, or until soft.
4. Add the rice, mushrooms, pork and all the remaining ingredients except the spring onions or coriander. Bring the mixture to a simmer. Cover tightly and cook over medium-low heat for 25 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and stand, covered, for 10 minutes, then serve scattered with sliced spring onions or coriander.
