Chinese New Year: Sticky Rice (From Bournemouth Echo)

Chinese New Year: Sticky Rice

10:30am Wednesday 10th February 2010 in

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Chinese Sticky Rice

450g glutinous rice

40g dried shrimps

30g dried Chinese mushroom

30g red shallots

1 spring onion

2 Chinese sausages

100g Chinese-style bacon

2 eggs

1 tbsp dark mushroom soy sauce

1 tbsp Chinese rice wine

1 tbsp oyster sauce

1 tsp sesame oil

1 pint of boiling water or stock

Soak the rice in warm water for 3½ hours, soak the mushroom in ½ pint of cold water for 1 hour, and soak the shrimp in ½ pint of cold water for 1 hour and then drain (keeping the water to use as stock later).

Dice the sausages and mushroom, finely chop the red shallots and spring onion and whisk the eggs.

Heat up a non-stick wok with 1 tablespoon of oil.

Cook the eggs like an omelette and leave it for later use. Add the chopped shallots to the wok along with the sausage and shrimps. Cook for approximately one minute.

Add mushrooms and rice, keep stirring for another minute.

Add rice wine, dark soy sauce and oyster sauce. Cook for 15 minutes, stirring and pouring in small amounts of the stock every two minutes until all the stock has been absorbed by the rice.

Slice the omelette and put it in, along with the chopped spring onion, and it’s ready to serve.