Sticky Rice with Chinese Sausage can be found in most Chinese Dim Sum restaurants. Traditionally, the sticky rice is often made by using uncooked rice and stir frying it on the wok until it's cooked. Similar to how Italian risotto is cooked.
Ingredients:
1 1/2 cups Uncooked Sticky Rice (糯米)
2 Chinese Sausage (臘腸)
3 oz Chinese Bacon (臘肉)
2 Dried Scallops (瑤柱)
2 Eggs
2 tbsp chopped spring onion
1 1/2 Cups Chicken Broth
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tsp Sugar
Preparations:
1. Soak Sticky Rice for at least 3 hours or overnight.
2. Soak dried scallop in water until soften.
3. Diced Chinese Sausage and Chinese Bacon.
4. Shred the soften dried scallop into small pieces. Save the soaking water from the dried scallop.
5. Combine the dried scallop water and chicken stock until you have 1 1/2 cups of liquid.
6. In a small bowl, beat the eggs. Add a dash of salt to season.
7. In a non-stick pan, heat oil. Add eggs, fried both sides. Set aside.
8. Cut the eggs into strips.
9. Drain and rinse the stick rice. Set aside.
10. In a small bowl, combine light soy sauce, dark soy sauce and sugar. Set aside.
11. Add the diced Chinese Sausage and dried scallop into a non-stick pan. No need to add oil. The Chinese Sausage will release enough oil. Saute until cooked. Set aside.
12. In the same non-stick pan. Using the oil released from the Chinese Sausage, add the sticky rice. Stir until the rice is coated with oil.
13. Cook the rice in medium heat. Add about 4 tbsp of chicken stock mixture a time. Spread the rice evenly. When the water dried up, add more chicken stock. Repeat until the rice is cooked. Will takes about 15 mins.
14. Add the Chinese Sausage, dried Scallop and Soy Sauce mixture into the rice. Stir until combine.
15. Add 2/3 of the egg strips and chopped spring onion. Stir until combine.
16. Transfer the rice into a serving plate. Add the rest of the egg strips and spring onion for garnish.
Comments