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sweet glutinous rice shiitake mushrooms oil Chinese sausage shallots rice wine sugar soy sauce sesame oil
Viewed: 49 - Published at: 3 years agoIngredients
- 3 1/2 cups sweet glutinous rice
- 6 or 7 dried shiitake mushrooms
- 1 tablespoon oil
- 3 Chinese sausage links, casing removed, chopped
- 2 tablespoons fried shallots
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
Method
- Soak the sweet rice and mushrooms in room temperature water for an hour. The mushrooms will float, so place a lid or dish on top to weigh them down.
- Preheat the oven to 350° F. Start boiling 4 cups of water in a large pot.
- Squeeze the water out of the mushrooms and cut off the stems. Slice the mushroom caps and set aside.
- Drain the rice and add to the boiling water. Make sure that the water covers the rice, adding more water if needed. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won't be soft yet.
- In the meantime, heat up the oil in a Dutch oven over medium heat. Add the sausage and cook for a few minutes, until the fat is rendered out but the sausage still hasn't browned. Add the mushrooms and fried shallots and stir-fry for about a minute or two. Add the rice wine, sugar, soy sauce, and sesame oil and mix well.
- Add the rice to the Dutch oven. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.
- Fluff and serve with cilantro and sweet chili sauce, if desired.
