Mum's Sticky Rice
In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 302 |
| pro | 13 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 25 mg |
| sodium | 833 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit C | 3% |
| folate | 6% |
-
1 oz (30 g) dried shiitake mushrooms
3 pieces Chinese sweet sausage (5 oz/150 g total)
8 oz (250 g) lean pork loin
2 cups (500 mL) glutinous rice
1/2 cup (125 mL) long-grain rice
1/4 cup (50 mL) soy sauce
3 tbsp (50 mL) oyster sauce
1 tbsp (15 mL) Chinese rice wine or sherry
2 tsp (10 mL) sesame oil
1 tsp (5 mL) vegetable oil
1 can (10 oz/284 mL) water chestnuts, drained, rinsed and finely diced
6 green onions (white parts only), finely diced
1 clove garlic, minced
Preparation:
Place mushrooms in small bowl; cover with 2 cups (500 mL) warm water and let soak until plump, 30 minutes. Squeeze out water and reserve for another use. Cut mushrooms into 1/8-inch (3 mm) dice. Place in bowl and set aside.
In saucepan, bring 1 cup (250 mL) water to boil; add sausage, reduce heat and simmer until plump, 8 minutes. Transfer to cutting board and let cool; cut into 1/8-inch (3 mm) dice. Add to mushrooms.
Cut pork crosswise into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) dice. Add to mushroom mixture.
In large saucepan, bring 3-1/2 cups (875 mL) cold water to boil. Stir in glutinous and long-grain rice. Cover and reduce heat to low; simmer until tender and liquid is absorbed, about 20 minutes. Remove from heat; fluff with fork.
Meanwhile, in small bowl, stir together soy sauce, oyster sauce, wine and sesame oil; set aside. In large nonstick skillet, heat vegetable oil over medium heat. Add mushroom mixture, water chestnuts, green onions, garlic and soy sauce mixture; cook, stirring often, until pork is no longer pink inside, about 5 minutes. Add to rice; stir well. (Make-ahead: Transfer to microwaveable casserole dish; let cool for 30 minutes. Refrigerate until cold; cover and refrigerate for up to 24 hours. Reheat in microwave at High, stirring once, until heated through, about 5 minutes.)
Source
Canadian Living Magazine: February 2004
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