Chinese Sticky Rice
Chinese sticky rice is mixed with chinese cured meats such as pork belly, sausage and dried shrimp. Garnished with green onions and cilantro.
Servings: 4 people
Calories: 393kcal
Ingredients
Soak in water 1 hour prior to cooking
- 3-4 dried shiitake mushrooms
- ¼ cup dried shrimp (25 grams)
- 1 cup sweet sticky rice*
- ¼ cup jasmine rice*
One Pot Sticky Rice
- 1 cup sweet sticky rice soaked in water from previous step
- ¼ cup jasmine rice soaked in water from previous step
- ¾ cup water
- 3-4 shiitake mushrooms chopped
- ¼ cup dried shrimp
- 1 strip chinese cured pork belly (50-80 grams)
- 1 chinese sausage (50 grams)
- ¼ teaspoon salt
- ¼ teaspoon chicken bouillon optional
- ½ tablespoon neutral oil avocado or canola
garnish
- sliced green onions
- cilantro optional
- knorr soy sauce or regular soy sauce to taste
Instructions
- 1 hour before cooking: Soak dried shrimp and dried shiitake mushrooms in a bowl of room temperature water. In addition, soak sticky rice and jasmine rice in water.
- After soaking the mushrooms and shrimps, pour out the water and rinse 2-3 times. Set aside and get ready to chop ingredients.
- Cut off the pork skin of the pork belly (if applicable). Then, cut the mushrooms, dried shrimp, sausage, pork belly in small pieces. Set aside.
- After soaking the rice, wash sweet sticky rice and jasmine rice under running water a few times until water runs clear. Make sure your strain all the water to ensure that you add the right amount of water in the next step.
- Then, add ¾ cup water to the rice. Next, add mushrooms, dried shrimp, sausage and pork belly. Mix together and place pot in rice cooker and press the 'cook' button!Note: I use the white rice setting in my Zojirushi rice cooker and it cooks the meats and rice perfectly!
- Once the rice is done, fluff it up and mix everything together. Garnish with soy sauce (to taste), green onions and cilantro (optional). Keep in rice cooker so it stays warm when you are eating. Hope you enjoy!
Video
Notes
*Note: use the standard measuring cups, not the rice cups*
Expert Tips
- If you use dried shiitake mushrooms, Pour out water from the shiitake mushrooms and squeeze dry. Trim off the stems of the mushroom. Let mushrooms dry.
- If you don’t like your meats on the chewier side, you can steam the Chinese preserved pork belly and sausage for 5 minutes in boiling water.
- Using a combination of jasmine and sticky rice yields a very delicious rice texture. Not too sticky and the jasmine rice helps separate the grains more!
- The perfect proportion of water and ingredients is crucial to ensure that the rice is not overcooked and too mushy. Remember that the mushrooms and meat provide extra moisture to the rice when cooked ◡̈