Glutinous Rice

Dish: Glutinous Rice

Ingredients:

3 cups glutinous rice, rinsed and drained

50g peanuts, rinsed

2 dried Chinese sausages (lap cheong), sliced thinly

20g dried shrimps, soaked for 15 minutes in warm water (keep the water for cooking rice)

5 shallots minced

5 cloves garlic minced

6 dried shitake mushrooms, soak until softened and sliced thinly (keep the mushrooms water for cooking rice)

White pepper to taste

1 teaspoon shaoxing wine

3 sprigs of spring onion, chopped finely for garnishing

1 red chilli, sliced thinly for garnishing

Seasonings:

3 tablespoons oyster sauce

2 tablespoons light soya sauce

2 teaspoons dark soya sauce

1 teaspoon sesame oil

1 teaspoon salt

¼ cup chicken stock

Method:

In a mixing bowl, combine all the seasonings together and mix them well. Set aside .

Turn on the rice cooker on D.I.Y mode and stir fry the peanuts occasionally at temperature setting of 135°c for 40 minutes and set aside.

Heat up 2 tablespoons of oil in the rice cooker on D.I.Y mode at temperature 135°c for 40 minutes. Add in the shallots and stir fry until it turns golden brown in colour. Add in the minced garlic and continue to stir fry till fragrant.

Add in the rinsed glutinous rice into the rice cooker. Gradually add in the seasonings mixture around the rice as it will help to break up the rice by using a spatula. Mix well and stir fry continuously until the rice is uniform in colour.

Turn on rice cooking mode. Choose the rice type “Glutinous Rice”. Pour the soaked mushrooms and shrimps water into the inner pot up to 3 cups water level marked in the pot. Close the lid to cooK.

When it is done, stir to mix well. Season it with white pepper to taste. Garnish with spring onion and red chilli. Serve hot and enjoy!

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