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Chinese Sticky Rice (Gnaw Mai Fahn) Recipe

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This recipe for Chinese Sticky Rice (Gnaw Mai Fahn) is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cup short grain sweet rice
(aka mochi rice)
3 cup short grain rice
1 large onion – diced 1/4”
5 large ribs of celery – diced 1/4”
6 dried shitake mushrooms
(diced 1/4" soaked in warm water, squeezed dry)
6 cloves garlic - minced
6 thinly sliced ginger - minced
1 bunch chopped green onions
1 bunch cilantro – chopped
6 Chinese sausage – diced 1/4”
(lop cheong)
4 chicken apple sausage - diced 1/4”
1 cup dry white wine
2 c chicken broth
1 T ground black pepper; salt to taste
1/2 cup oyster sauce
1/2 cup light soy sauce
2 tsp cooking oil
Directions:
Directions:
Process:
1. Wash rice and cook in rice cooker
2. Use wok or large pan: heat and add oil. When hot, add garlic, ginger, onion & celery. Stir fry until onions are translucent (about 3 minutes)
3. Add meats and mushroom, mix for 5 minutes
4. Add wine & chicken broth, salt & pepper, stir; cover for 3 minutes
5. Add oyster and soy sauce and mix well
6. Add cilantro & green onions, turn off heat and mix well

Mixing Rice:
1. Mix cooked rice & sausage mixture well until rice is no longer white. For mixing ease, divide rice & sausage mixture in half before mixing.
2. Place mixed rice back into rice cooker to keep warm.
3. Sticky rice dish is now ready to serve.
4. For a more flavorful blend, continue in the warming cycle for up to 4 hours to make rice softer.

6-8 Servings (It's so good, there never is enough!)
Personal Notes:
Personal Notes:
This is a favorite and frequently requested dish made by Gerrye Wong's husband, Calvin.

 

 

 

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