Here’s the RECIPE for a family favorite, Stir-fried Glutinous Rice. Best to serve warm and with some sliced red chillies in light soy sauce, this makes for an appetizing one pot meal.

Recipe by Mama Ding

Total Time | 2 hr 30 mins

Prep Time | 10 mins + 2 hr soaking time

Cook Time | 20 mins

Servings : 4 - 6

Ingredients

370 g (2 cup) glutinous rice/sticky rice, washed and soaked for 2 hours then drained
380 ml (1 and 1/2 cup) water or the mushroom soaking liquid
8 shiitake mushrooms, soaked for 1 hour then drained and quartered
4 tbsp dried shrimps, soaked for 1 hour then drained
2 pieces Chinese sausage/lap cheong, sliced
2 skinless boneless chicken breast, sliced
4 tbsp fried shallot crisps
1 tbsp sesame oil
3 tbsp cooking oil
For the marinade~
1 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine
1/2 tsp white pepper powder
For the seasoning~
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp sugar or to taste
1 tsp salt or to taste
1/2 tsp white pepper powder
1 tsp five spice powder
For the garnish~
some toasted peanuts
1 sprig spring onions. chopped
1 sprig Chinese coriander, chopped

Method

01 In a medium bowl, combine all the marinade ingredients. Stir to mix well. Add the sliced chicken breast meat and set aside to marinade for 1 hour.

02 In a wok or a pot, add in 1 tbsp cooking oil and saute the marinated chicken slices for 2 mins. Remove and set aside.

03 To the same wok/pot, add in the dried shrimps, mushrooms, Chinese sausages and sauté until fragrant, about 3 - 4 mins. Remove and set aside.

04 Add in the remaining 2 tbsp cooking oil and pour in the drained rice. Stir fry for about 5 mins, until it becomes slightly sticky.

Add in the seasonings and stir to mix well. Taste and adjust seasonings to taste.

05 Add the water or reserved mushroom soaking liquid and toss it evenly.

Add in the rest of the cooked ingredients, stir and cover.

Bring to boil and turn down heat to low. Simmer for 10 – 12 mins.

06 Remove cover and taste the rice. It should be cooked and soft. If not, add in 1/2 cup water. stir and cover. Simmer for another 5 - 8 mins.

Lastly, add in fried shallots crisps and drizzle the toasted sesame oil. Stir to mix well.

07 Dish out and serve warm. Garnish with roasted peanuts, chopped spring onions and coriander.

Notes

A non-stick wok or pot is recommended to be used when cooking this dish.

You may opt to finish cooking the rice in a rice cooker after step 05. However, you won’t get the crispy bits of rice if cooked in the rice cooker. When cooked on the stove, you’ll get the slightly burnt crispy bottom.