Glutinous Rice

 

Ingredients:

3 cups glutinous rice (wash, soak for 4 hours and drain)

200g. pork belly (remove skin and thinly sliced)

8 dried shiitake mushrooms (wash, soak, squeeze dry and slice - keep the soaking liquid)

50g. dried shrimps (wash, soak, drain and keep the soaking liquid)

1 can cooked peanuts (remove liquid)

1 tsp. ground white pepper (to taste)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. salt (to taste)

1 tsp. chicken stock granules (to taste)

1 tsp. dark soya sauce (for colour only, amount depending on the type of sauce you used)

2 tbsp. cooking oil, more when needed

Fried shallots (for garnish, if desired)

Some chopped spring onion (for garnish, if desired)

Methods:

1. In a heated wok, add 2 tbsp. of cooking oil, stir-fry pork belly until golden.  Remove the pork belly onto a plate.
2. In the same wok, with remaining oil, add dried shrimps and mushrooms. If it is too dry, add some cooking oil and continue to fry.
3. Add 1 tsp. white pepper and stir to mix.  Add 1 tsp. salt, 1 tsp. chicken stock granules and stir to mix.  If the ingredients are too dry, add a bit more oil.  Add oyster sauce and light soy sauce, continue to stir.  Then add in the rice and pork belly; stir well to ensure all the ingredients and rice are well incorporated. Add 1 tsp. dark soya sauce, stir to mix and taste for correct seasoning.  Add few tablespoons of mushrooms and dried shrimps soaking liquid, do not add too much, just as long as the rice mixture is not too dry.
4. Dish the rice mixture into a steaming dish and steam over high heat for 30 minutes.  
5. On the 30 minutes mark, check the rice. Stir in the peanuts.  Add a bit more water/mushroom or dried shrimp soaking liquid if needed.  Add a few tablespoon at a time.
6. Continue to steam on high heat for another 20 minutes until cooked through.
7. Remove from heat and garnish with fried shallots and chopped spring onion, if desired.  I only add them upon serving in individual bowls.

Ready to steam

This recipe is adapted from 'G8stromania Youtube' with slight adjustments to suit my cooking preference.