Steamed sticky rice with lotus leaf is a popular dim sum entrée. Lotus leaf is available in some Chinese grocery stores, usually in the frozen section. In this recipe, I opt out the lotus leaf and the flavor of the sticky rice with shiitake mushroom and pork bits is no less than the restaurant version.
Ingredients
- 1 cup of sticky rice
- 1 and 1/2 cup of chicken stock (use water is fine if no chicken stock is available)
- 1/2 lb. pork (ideally with some fat portion)
- A few dried shiitake mushroom
- 1 tablespoon canola oil
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 green onion
Cooking Time: minutes
Servings: 4
Cooking Steps
1. Prepare the shiitake mushroom from dried version.
2. Add 1 tablespoon canola oil to a non stocky wok, add 1 cup sticky rice, stir fry for 2-3 minutes or until the rice turns light golden brown.
3. Add 1 and 1/2 cup of water (chicken stock will be a better option if you have it), 2 tablespoon soy sauce, 1 teaspoon sugar to the wok, boil then simmer for 30 minutes.
Tip:
- Stir the rice after cooking 20 minutes for a few times. Note the sticky rice is pretty hard to cook through, so stir and flip the rice to make the rice evenly cooked.
5. Add the pork bits to a non sticky wok or pan, use medium heat, cover to cook for about 6 minutes or until the majority of the juice from the meat comes out and evaporates. The oil from the fat will come out and fry the meat for 2 minutes or until the pork bits turn light golden brown.
Tip:
- If you use lean cut of the pork, add 1 or 2 tablespoon canola oil to help pan fry the pork.
7. Add the pork and shiitake mushroom to the rice, stir all ingredients evenly, simmer for 10 minutes.
Tip:
- Again, the sticky rice is pretty hard to cook through, thus stir a few times to mix all the ingredients evenly and let the rice absorb the flavor from the shiitake mushroom and pork.
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