Cantonese Sticky Rice, Lo Mai Fan (臘味糯米飯)
Ingredients: jasmine rice, glutinous rice, dried shrimp, shiitake mushrooms, cured pork belly · 30 min cook time · 645kcal · ₩7,650
Ingredients
4oz jasmine rice, 20oz glutinous rice, 1oz dried shrimp, 1oz shiitake mushrooms, 2oz cured pork belly, 2oz Chinese sausage, 2cloves garlic, 5pieces green onion, 1bunch cilantro, 1tsp dark soy sauce, 1tsp salt, 1tbsp oil, 1tbsp light soy sauce
Instructions
1. Wash the jasmine rice and glutinous rice 3 times, pouring out the starchy water and using fresh water each time. Drain the water using a colander to help the rice absorb some moisture.
2. Wash the dried shrimp once with some water, then drain the water. Soak them in some warm water to soften them up faster.
3. Wash the dried shiitake mushrooms with cold water. Soak them in warm water for 10-15 minutes until they are rehydrated and ready to cut. Slice the mushrooms into thin slices, then dice them into small pieces.
4. Cut the cured pork belly into strips first, then dice into small pieces. Chop up the Chinese sausage the same way.
5. Peel and mince 2 cloves of garlic.
6. Cut 5-10 pieces of green onion and an equal amount of cilantro. You can cut this with scissors or chop with a knife.
7. Add 16 oz of hot water to the rice cooker. Add 1 tsp of dark soy sauce and 1 tsp of salt. Mix well. Add another 6 oz of hot water. Add the washed rice (20 oz of glutinous and 4 oz of regular rice). Start cooking the rice.
8. Turn on the stove to the highest heat. Add 1 tbsp of oil. Once the oil ripples, or after about 40-50 seconds, add the minced garlic. After 10 seconds, add the dried shrimp. After another 10 seconds, add the Chinese sausage and cured pork belly. Stir-fry it all together. After the Chinese sausage and cured pork belly are fragrant, add 1 tsp of light soy sauce and 1 tsp of dark soy sauce. Stir-fry for another 40-50 seconds. Put the cooked ingredients onto a plate for later.
9. Wipe the wok clean. Turn on the stove to high heat. Add 1 tbsp of oil. Once the oil is hot, add in our rice. Separate the rice. Stir-fry it patiently until it's aromatic. Make sure to constantly move the rice as it's cooking, so it fries evenly. After stir-frying our rice for a minute and a half, we'll have a taste test. See if the rice is flavorful enough. We'll add another tablespoon of light soy sauce here. Once we've mixed in the soy sauce, or about another 30 seconds, we're ready to add our cooked ingredients from earlier. Lower the heat. Add the ingredients that we stir-fried earlier. Mix it all in. Use chopsticks to loosen it up. We're stir-frying the sticky rice to crisp and caramelize it a bit, but you can also do this entirely in a rice cooker. My dad uses chopsticks here because it's easier to mix the smaller ingredients into the rice. We're also on a lower heat now so we don't burn it. This is low heat. We're just mixing it together on low heat. It's already very fragrant. After two and a half minutes of stir-frying with the ingredients, we'll add the cilantro and green onion. Mix in the cilantro and green onion, and it'll be so fragrant! We'll reserve some to put on top as a garnish later. Now, we'll mix it all in. With the greens all mixed in, we're ready to plate. Don't forget to add the stir-fried ingredients on top. And of course, the garnish.
Source: Watch the original video