In Taiwan, there's this food stand that serves this sticky rice for breakfast. They've been in business for a long time because my dad remembers going to the same food stand as a kid to get this sticky rice. This recipe comes no where near the deliciousness of the food stand, but it will satisfy my cravings for authentic Taiwanese food in Austin, TX. This is traditionally called yo fan, or oily rice and is topped with braised pork belly, but I made mine more like another chinese dish, sticky rice wrapped in bamboo leaves. This pretty much requires a rice cooker, and if you have a fancy digital one that cooks sweet rice,that's even better. This will serve 4.
Ingredients
2 cups of sweet rice (short grained sticky) soaked overnight and drained.
2 T soy sauce
2 T cooking wine
1/4 t white pepper
3/4 t 5 spice powder
3/4 t sugar
1.5 T oil
1 cup of sliced sweet taiwanese sausage (or sliced pork)
1 cup rehydrated shitake mushrooms
1/8 c dried shrimp
1/4 c fried shallots
1/2 c chicken stock
optional: 1 package of precooked roasted chestnuts.
water
1. Mix the soy sauce, wine, pepper, 5 spice, and sugar together in a small bowl.
2. Slice the mushrooms and coarsely chop the shrimps.
3. In a saute pan, heat up the oil and fry the shallots for about 30 seconds. Add the mushrooms, and the shrimps and stir until fragrant.
4. Add the drained rice and stir until mixture is slightly dry and you are kind of roasting the rice. Stir for about 3-4 minutes.
5. Add the sauce mixture to the rice and stir until it's evenly distributed.
6. Place the rice mixture into a rice cooker and add the chicken stock. Then add enough water to bring the water level to the 2 cup mark (for sticky rice).
7. Add the meat and the chestnuts into the mixture and stir.
8. Place the lid on the rice cooker and press cook. In about an hour, you will have a delicious dish.
9. Traditionally, the rice is topped with a sweet chili sauce and some cilantro.
Ingredients
2 cups of sweet rice (short grained sticky) soaked overnight and drained.
2 T soy sauce
2 T cooking wine
1/4 t white pepper
3/4 t 5 spice powder
3/4 t sugar
1.5 T oil
1 cup of sliced sweet taiwanese sausage (or sliced pork)
1 cup rehydrated shitake mushrooms
1/8 c dried shrimp
1/4 c fried shallots
1/2 c chicken stock
optional: 1 package of precooked roasted chestnuts.
water
1. Mix the soy sauce, wine, pepper, 5 spice, and sugar together in a small bowl.
2. Slice the mushrooms and coarsely chop the shrimps.
3. In a saute pan, heat up the oil and fry the shallots for about 30 seconds. Add the mushrooms, and the shrimps and stir until fragrant.
4. Add the drained rice and stir until mixture is slightly dry and you are kind of roasting the rice. Stir for about 3-4 minutes.
5. Add the sauce mixture to the rice and stir until it's evenly distributed.
6. Place the rice mixture into a rice cooker and add the chicken stock. Then add enough water to bring the water level to the 2 cup mark (for sticky rice).
7. Add the meat and the chestnuts into the mixture and stir.
8. Place the lid on the rice cooker and press cook. In about an hour, you will have a delicious dish.
9. Traditionally, the rice is topped with a sweet chili sauce and some cilantro.