Tuesday, November 06, 2007

Stovetop Glutinous Rice

Most of you have probably heard of glutinous rice, the short-grained white rice that is very, very sticky when cooked. Hence it's also known as sticky, sticky rice. Okay, so I added another sticky word, but I just love saying sticky!.

Glutinous Sticky Rice has many applications in my kitchen. I love it in kuihs/kuehs (malay or nonya sweet desserts), as a partner-in-crime with sweet Thai Mangoes in the famous Thai dessert, or another sweet Vietnamese dessert callled che-đau-trang. It is also used in savoury zhongzi or dumplings wrapped in bamboo leaves. But today I have a craving for the hor-yip-fan which is a savoury mix of Chinese sausages, dried scallops, chicken and chestnuts all wrapped in lotus leaves. But since I didn't have lotus leaves on-hand, and didn't want to go to the trouble of steaming this dish, I found a stove-top version that was quick, painless, and satisfied my craving. This can also be called lor-mai-kai since it didn't have the 'hor-yip' or lotus leaves, I guess.2 cups glutinous/sticky rice
10-12 shiitake mushrooms
2-3 Chinese sausages
5 rehydrated dried scallops, shredded (optional)
1 tbs peanut oil
2 tsp minced peeled fresh ginger
1/3 cup thinly sliced green onions
12 whole cooked chestnuts
1/4 cup Sherry
2 tbs light soy sauce
2 tbs oyster sauce
2 tsp dark roasted sesame oil
1/2 tsp salt (omitted)
1/2 tsp white pepper
1 1/3 cups homemade unsalted chicken brothRinse rice a few times. Cover rice with cold water by 1 inch in a large bowl and soak overnight (about 6-8 hours). Drain in a sieve and rinse again under cold running water and leave aside. Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl sieve the liquid. You can use this liquid for soup later. Rinse mushrooms and coarsely chop caps. Slice chinese sausages and set aside.

Use a large (4 quart) non-stick pot and set it over high heat. Add oil, ginger and scallion and stir-fry til fragrant. Add sausage and stir-fry 1-2 minutes, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in sherry, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and scallops, and stir to coat. Add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 20-25 minutes, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

Recipe adapted from Gourmet.


Anonymous said...

Of all the glutinous rice applications you listed, I also like hor yip fan the most!

Edith said...

Glutinous Rice always been one of my favourite. yummyumm.

Indonesia Eats said...

Looks good...

Big Boys Oven said...

Oh lady! you know how to tickle our taste butts!, that dish really lovely, we love them, a no miss when we visit a dim sum shop!

Little Corner of Mine said...


daphne said...

that's great! I didnt know we can make this on the stovetop.

East Meets West Kitchen said...

Hi Tigerfish,
Yes, it's yummy!

Hi Precious Moments,
Haha! Me too!

Hi Andaliman,
It's sticky good! LOL!

Hi Big Boys Oven,
LOL! I don't get to the dim sum much, so I make this at home. :)

Hey C,
You like?

Hi Daphne,
Yes, I was sooo excited when I found that out too!

Beau Lotus 涟 said...

I just love lap cheong and glutinous rice, if I live next to you I can save myself the trouble of cooking and just pop over for a friendly meal heehee

Little Corner of Mine said...

Yes, I like! Hey just noticed that the fresh chestnuts are yellow in color instead of white like the dried one. Hor liao girl!

East Meets West Kitchen said...

Hi Beau Lotus,
I wish you live next door, cause the present neighbor doesn't appreciate glutinous rice. :)

Hey C,
Yeah, I was wondering about that too! But it tasted the same. LOL!

wonda said...

Penang's Loh Mai Kai doesn't have chestnuts but the rice dumpling (bak chang) contains chestnut but no sausage. Hmm....you are very innovative! You come up with an intermarriage of Loh Mai Kai and Bak Chang. Loh Bak Chang? :P