Chinese Steamed Glutinous Rice with Roast Pork
Submitted by Fayfay
I have always loved the soya sauce glutinous rice my grandmother used to make.
It was then passed on to my mum. Now that I've finally tried cooking it myself and
succeeded, I will have to share it with everyone who loves glutinous rice!
(Ed: If you are not in Asia, you can buy glutinous rice from Chinese supermarkets.
It is slightly shorter than normal rice grains, and is opaque.)
- 1 cup glutinous rice, rinsed, soaked overnight and drained
- 4-5 dried Chinese mushrooms
- 1 small piece Chinese roast pork (about 50g), cut into tiny cubes
- A hand full of raw cashew nut, broken into small pieces
- 1 cup water
- 1 tablespoon dark soya sauce
- 1 tablespoon light soya sauce
- 1 tablespoon sesame oil
- 2 small red onions, thin sliced
- A few sprigs of Chinese coriander, roughly chopped
- Soak dried mushrooms for about 2 hours then slice into thin strips.
- Heat oil in a wok and add in red onion, roast pork cubes, sliced mushroom,
and broken cashew nuts. Stir-fry for about 2-3 minutes.
- Now add in the glutinous rice and stir till all grains are oiled.
- Mix all sauces with water and slowly stir well into the rice mixture. Stir-fry for another 5-10 minutes.
- Transfer rice mixture into a steamer, and steam over boiling water on high heat for about 40 minutes.
- Sprinkle with coriander and serve.
- Serves 2.
- Some Chinese will cook it with Chinese preserved sausage, or chicken pieces.
Some would also cook with peanut.
- To spice up the dish, try eating it with a little spicy chilli sauce.
- Most Chinese will actually place an aluminium tray or container, on a steel
oil drainer, over boiling water in a wok; then cover it with a wok cover.
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