This is my second attempt at making You Fan like my favorite street vender does in Taiwan. I decided to go simple, just using basic ingredients and then maybe decide what else to add once the first batch comes out. Well, from what I can remember about something I tasted over 2 years ago, this comes pretty close. I can finally satisfy my cravings for Taiwanese sticky rice.
Ingredients
3 (rice cups) cups of uncooked sweet/sushi/sticky rice
3 T oil
3 heaping T of fried shallots (info at WIT)
3 rehydrated shitake mushrooms (water reserved)
1 T shao shing rice wine (info at WIT)
3 T soy sauce
1.5 t sugar
(optional) 1/2 cup chopped braised pork belly
Procedure
1. Place the rice in the rice cooker pot and fill the water up to the line for sticky rice. Soak for at least 3-4 hours.
2. After soaking, pour the water into a measuring cup. Note how much water you poured out. You will need to replace that liquid later.
3. In a frying pan, heat the oil and add the fried shallots. Stir for about 30 seconds, careful not to burn them. Add the mushrooms and stir for about a minute more.
4. Add the wine and soaked rice. Stir fry for about 3-4 minutes. The rice should become a bit less opaque.
5. Add the soy sauce and sugar. Stir fry for about another 3-4 minutes.
6. Dump the rice mixture into the rice cooker. You then need to add enough water to replace the amount that you poured out after soaking. Use the reserved water from the shitake mushrooms and then add more if needed.
7. If you have any braised pork belly, mix it in with the rice and cook the rice with the rice cooker. In about 30 minutes to an hour, you will have a delicious dish of rice.
The place I go to in Taiwan serves their rice with some sweet and hot chili sauce. (Tian La Jang) I like to mix equal parts of the chili sauce with thick soy sauce (Jiang you gao) with just a squirt of ketchup to make a tangy sauce to top the rice.
Ingredients
3 (rice cups) cups of uncooked sweet/sushi/sticky rice
3 T oil
3 heaping T of fried shallots (info at WIT)
3 rehydrated shitake mushrooms (water reserved)
1 T shao shing rice wine (info at WIT)
3 T soy sauce
1.5 t sugar
(optional) 1/2 cup chopped braised pork belly
Procedure
1. Place the rice in the rice cooker pot and fill the water up to the line for sticky rice. Soak for at least 3-4 hours.
2. After soaking, pour the water into a measuring cup. Note how much water you poured out. You will need to replace that liquid later.
3. In a frying pan, heat the oil and add the fried shallots. Stir for about 30 seconds, careful not to burn them. Add the mushrooms and stir for about a minute more.
4. Add the wine and soaked rice. Stir fry for about 3-4 minutes. The rice should become a bit less opaque.
5. Add the soy sauce and sugar. Stir fry for about another 3-4 minutes.
6. Dump the rice mixture into the rice cooker. You then need to add enough water to replace the amount that you poured out after soaking. Use the reserved water from the shitake mushrooms and then add more if needed.
7. If you have any braised pork belly, mix it in with the rice and cook the rice with the rice cooker. In about 30 minutes to an hour, you will have a delicious dish of rice.
The place I go to in Taiwan serves their rice with some sweet and hot chili sauce. (Tian La Jang) I like to mix equal parts of the chili sauce with thick soy sauce (Jiang you gao) with just a squirt of ketchup to make a tangy sauce to top the rice.