Ingredients: |
Ingredients: -2 1/2lbs Sweet Rice (short or medium grain glutinous rice), soak rice in cold water for 1 - 2 nights rinsing at least once in between. On day of preparation, give a final rinse and let drain in colander for at least 1 hour.
-2 1/2 ounces Chinese dried sliced mushrooms, soak in boiling water to hydrate. When cool, drain and squeeze out excess moisture and finely chop.
-1lb Chinese style sausage (Lap Xuong). Steam 5-8 minutes. When cool, chop into small pieces.
-10 stems scallions, Chopped.
-1 tsp spice salt (per batch).
-2 tbsps light soy sauce (per batch).
-1 large can chicken broth.
-cooking oil
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Directions: |
Directions:1. In hot wok:
-add approx. 3 tbsps of oil. Heat to smoking point.
-add small amounts of sweet rice - 2 cups- to hot oil. (keep cover over pan to avoid splattering).
2. Using a stir fry utensil, stir constantly adding a small amount of chicken broth to soften and continue to stir until rice becomes sticky again.
3. Add small amount of chopped mushrooms (see note below).
4. Add small amount of chinese sausage (see note below).
5. Add spice salt (see note below).
6. Lower heat to medium and add soy sauce to taste.
7. Add scallions.
Note:
As you add each ingredient, add small amounts of chicken broth and stir constantly. Be careful not to add too much chicken broth because this will make the rice too soft and soup like. Each batch takes a minimum of 20 minutes to cook. Scallions should be added after the rice is completely cooked. |
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