This dish is one of the usual dishes that I order when I go for my weekly dim sum. It is simple to make yet full of flavour from the chinese sausage and dried shitake. It doesn’t have to be eaten as a small dim sum dish, I usually cook it as a main course for dinner. It’s a great Chinese comfort food for winter!
Ingredients (serves 4):
- 2 cups uncooked glutinous rice
- 3 dried chinese sausages
- 10 dried shitake mushrooms
- 30g dried shrimp
- 1 spring onion (finely sliced)
- 2 tbsp light soya sauce
- 1/2 tbsp dark soya sauce
- 3 tbsp sesame oil
- Soak the glutinous rice in water for 2-3 hours and then rinse it well and drain out the water.
- Meanwhile, soak the shitake and dried shrimp in hot water in small bowls for around 15 minutes until soft (save the water used to soak them for later).
- Chop the chinese sausages and shitake into very small pieces.
- In a large pan, add 1 tablespoon of sesame oil and fry the chinese sausage for a few minutes on a medium heat.
- Add the shitake and shrimp and stir fry for a few more minutes.
- Next add the glutinous rice and mix well to coat the rice with oil.
- Add a bit of the water that was used for soaking, either from the shitake or shrimp, to the rice. Mix well and spread the rice into a flat layer in the pan so that the water can be absorbed evenly.
- When all the water has nearly been absorbed, add some more.
- Repeat this process with the rest of the shitake and shrimp water and then if needed, continue using plain water until the rice is sticky and cooked. This should take around half an hour.
- Add 2 tablespoons of sesame oil and the light and dark soya sauce to the rice and mix well.
- Serve garnished with spring onion.