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STIR-FRIED GLUTINOUS RICE

Course: Staple
Featuring: Meat

Ingredients

- 160g dry glutinous rice
- 20g Cantonese dried pork
- 20g preserved sausage
- 20g preserved duck liver sausage
- 10g dried black mushrooms
- 10g dried shrimps
- 1 egg
- 5g coriander
- 5g diced spring onion
- 200ml clear broth

Seasoning:
- 100ml water used to soak the dried shrimps
- 100ml water used to soak the dried mushrooms
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon peanut oil
- 1/2 teaspoon oyster sauce

Method

1.Soak the glutinous rice in water for 2 hours; soak the dried black mushrooms in water: and soak the dried shrimps in water before removing the shells. Keep the water used in soaking the dried mushrooms and shrimps for use later

2. Blanch the dried black mushrooms and preserved meats with boiling water, then dice into 6mm by 6mm cube

3. Dissolve some soy starch in water and mix into the egg, then fry to a thin egg pancake; leave to cool before cutting into shred. Chop up coriander and spring onion

4. Stir-fry the preserved meats, dried black mushrooms, and dried shrimps separately. Set aside the oil released from the preserved meats

5. Heat some of the oil from the previous step in the wok before pouring in the glutinous rice

6. Add a little of the water used to soak the dried black mushrooms and shrimps, as well as a clear broth, then stir-fry thoroughly

7. When stir-frying the glutinous rice for the fourth time, add the preserved meats, dried mushrooms and shrimps. Add in the seasoning and stir-fry thoroughly. Place the lid over the wok once more and continue to cook until the rice is thoroughly cooked

8. After removing the lid, continue to stir-fry the glutinous rice until fragrant. Some oil can be drizzled over the glutinous rice before serving to improve the colour. Garnish with the julienne of egg pancake, coriander, and spring onion

Pairings

PINOT NERO TOSCANA IGT

Pinot Nero Toscana IGT is a very elegant wine, able to display the characteristic climate of Tuscany...

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