The last time I made this Glutinous Rice dish was Nov 2013 before I started the Recipes we Cherish blog sites! This is one of our cherished recipes that highly deserves a feature on the blog. We usually made it as a filling for Png Kueh, I have made it as a ‘stuffing’ to go with five-spice turkey. It is also superlicious on its own!
Ingredients
- 4 cups glutinous rice (soaked 2 hours), drained
- I cup fried shallots (reserve oil for frying remaining ingredients)
- 2 Tbsp minced garlic
- 5 Chinese Sausages diced
- 50g small dried shrimps
- 10 medium dried mushrooms, rehydrated, diced
- 1 can braised peanuts (optional)
- 2 cups water, add more as needed, or
- 2 cups water + 1 tsp granulated chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1+ teaspoon kosher salt
- 1+ teaspoon pepper
- 1 cup chopped Chinese celery, plus more for garnish
Directions
- Fry diced Chinese sausages, set aside
- Fry dried shrimps, set aside
- Heat 2 tablespoon of oil from frying shallots
- Fry garlic, add diced mushrooms and fry till fragrant
- Add fried sausage and dried shrimp, stir fry a couple more minutes
- Add drained glutinous rice and stir fry a couple more minutes. Add braised peanuts.
- Pour into steaming tray.
- Add chicken stock, chopped celery, oyster sauce, soy sauce, salt, and pepper until the liquid barely covers the ingredients.
- Steam over high heat for 20 minutes until rice is cooked
- Serve with additional chopped celery and fried shallots
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