Ingredients
Rice Bowl
- 2 cups Glutinous Rice rinse until water runs clear, soak overnight then drain
- 1/2 cup Roasted Chestnut
- 1/4 cup Shiitake Mushrooms
- 7-8 Shallots finely sliced
- 2 tsp Sesame Oil
- Oil to taste
- Salt to taste
- Chopped Scallions to serve
- Fried Shallots optional
Sauce
- 3 tbso Soy Sauce
- 2 tbsp Chinese Cooking Wine
- 1 tbsp Organic Sugar
- 2 tsp Stir-fry Sauce optional
- 1-1.5 tsp Salt
- 1/2 tsp White Pepper
Instructions
- In a heated non-stick pan with 2 teaspoons oil, sauté shallots until fragrant, then add mushrooms & continue to cook until mushrooms turn light brown. Add sauce & continue to sauté & drizzle with sesame oil. Turn off heat.
- Place drained glutinous rice in a pyrex bowl & add 1 cup + 1/3 cup water. Then, spread mushrooms mixture on top and add chestnut. Steam rice in high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season if needed (added few drizzle of dark soy sauce for color). Close lid and steam for another 20-25 minutes. (Be sure you have enough water for steaming).
- Turn off heat & let cool a little, top with fried shallots & chopped scallions before serving. I paired it with some sautéd bok choy.