Chinese Recipe : Fried Glutinous Rice with Assorted Waxed Meats

10 Servings

This aromatic glutinous rice is laden with various waxed meats and mushrooms. The serving of rice usually indicates the end of the banquet's savory courses.

Ingredients:

• 600g glutinous rice, soaked for 2 hours and drained
• 1 tbsp cooking oil

• 40g dried shrimps, rinsed
• 40g Chinese waxed meats (lap yoke), diced
• 40g Chinese sausage (lap cheong), diced
• 40g belly pork, diced and blanced
• 40g barbecurd pork (char siew), diced
• 40g dried shiitake mushrooms, soaked and diced
• 3 tsp superior stock

Seasoning:

• 1/2 tsp Shao Hsing wine
• 1/2 tsp fine salt
• 1.5 tsp chicken stock powder
• 4-3/4 tsp sugar
• 1/2 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 1 tbsp cooking oil
• 1/2 tbsp oyster sauce
• pepper to taste

• 10g coriander, chopped
• 10g spring onion, chopped

Directions:

1. To prepare glutinous rice: Mix the rice with the oil to coat the grains well. Steam for 25 minutes. Set aside.
2. Heat a little oil in a wok; add dried shrimps and fry until fragrant. Remove from wok and set aside.
3. Add a little more oil into the wok and stir fry the waxed meats and sausage until fragrant. Add belly pork, char siew, dried shrimps, and shiitake mushrooms; stir.
4. Add the superior stock, seasonings and steamed glutinous rice, stir-fry until fragrant. Remove from wok.
5. To serve, press the glutinous rice into a bowl. Invert and tap the bowl to dislodge the molded rice onto a serving plate.
6. Garnish with coriander and spring onions. Alternatively, serve the glutinous rice in individual packets wrapped with bamboo leaves and foil.