From The Straits Times    |

easy glutinous rice recipe

GLUTINOUS RICE WITH WAXED MEAT
By Chung Yiu Ming, executive Chinese chef of Li Bai Cantonese Restaurant

Serves 4

INGREDIENTS
150g glutinous rice, soaked overnight
3 Chinese mushrooms, stems removed and soaked for 3 hours
1 tsp + 2 tbsp oil
A pinch of salt
A pinch of sugar
1 dried Chinese sausage*
1 dried duck liver sausage*
1 dried pork belly*
30g dried shrimp
1 stalk coriander, finely chopped
1 stalk spring onion, chopped

For the sauce:
1/2 tsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp light soya sauce
1/2 tsp sugar

*Available from grocers in Chinatown.

DIRECTIONS
1 Steam the glutinous rice for 20min and set aside.
2 Place the Chinese mushrooms in a shallow bowl with 1 tsp oil, and the salt and sugar. Steam for 20min. Let it cool, then dice.
3 Set a pot of water to boil. In batches, blanch the Chinese sausage, duck liver sausage, and pork belly. Next, steam them for 5min. Slice them diagonally, and set aside.
4 Mix all the sauce ingredients in a small bowl.
5 Heat 1 tbsp oil in a wok, then stir-fry the dried shrimp until fragrant. Remove from wok and set aside.
6 Add the remaining 1 tbsp oil to the wok and stir-fry the diced sausages, pork belly, and Chinese mushrooms until fragrant.
7 Mix in the glutinous rice, dried shrimp, sauce and coriander.
8 Line the base of a heatproof bowl with a large sheet of cling wrap. Scoop in the rice mixture and use the excess cling wrap to cover it.
9 Steam for 10min, then unwrap the rice and invert onto a serving plate. Garnish with spring onions and serve.