Cantonese Sticky Rice Recipe: A Delicious And Hearty Meal
If you’re looking for a filling and flavorful meal, then look no further than Cantonese sticky rice! This dish is a staple in Cantonese cuisine, and for good reason. It’s made with glutinous rice that has been soaked in water and cooked with a variety of ingredients such as chicken, mushrooms, Chinese sausage, and dried shrimp. The result is a dish that’s both savory and sweet, with a chewy texture that’s sure to satisfy your hunger.
Description
Cantonese sticky rice is a traditional Chinese dish that’s typically served during special occasions such as weddings, festivals, and Chinese New Year. It’s also a popular dim sum item in Chinese restaurants. The dish is made with glutinous rice, which is a type of short-grain rice that’s high in starch. This gives the rice a sticky and chewy texture that’s perfect for absorbing the flavors of the ingredients. The dish can be served as a main course or as a side dish, and it’s often served in a lotus leaf or bamboo leaf for added flavor.
Prep Time
The prep time for Cantonese sticky rice is about 30 minutes, which includes soaking the rice and preparing the ingredients.
Cook Time
The cook time for Cantonese sticky rice is about 30-40 minutes, depending on the method of cooking. The rice can be cooked on the stovetop, in a rice cooker, or in a bamboo steamer.
Ingredients
- 2 cups glutinous rice
- 1 chicken breast, diced
- 3-4 Chinese mushrooms, soaked and diced
- 1 Chinese sausage, sliced
- 1/4 cup dried shrimp, soaked
- 1/4 cup scallions, chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar
Equipment
- Rice cooker, bamboo steamer, or stove
- Large mixing bowl
- Cutting board and knife
- Measuring cups and spoons
Method
- Soak the glutinous rice in water for at least 4 hours or overnight.
- In a large mixing bowl, mix together the diced chicken, mushrooms, Chinese sausage, dried shrimp, scallions, soy sauce, oyster sauce, sesame oil, salt, and sugar.
- Drain the glutinous rice and add it to the mixing bowl. Mix everything together until the rice is coated with the sauce.
- If using a rice cooker, transfer the mixture to the rice cooker and add enough water to cover the rice by about 1 inch. Cook on the “sticky rice” setting. If using a bamboo steamer, line the steamer with a dampened cheesecloth and add the mixture. Steam for about 30-40 minutes. If using a stove, add the mixture to a pot and add enough water to cover the rice by about 1 inch. Bring to a boil and then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked through.
- Once the rice is cooked, fluff it with a fork and serve hot.
Notes
If you can’t find Chinese sausage or dried shrimp, you can substitute with other types of protein such as diced pork or shrimp. You can also add vegetables such as diced carrots or peas for added nutrition.
Nutrition Info
Each serving of Cantonese sticky rice contains about 350-400 calories, depending on the ingredients used. It’s a good source of protein, fiber, and carbohydrates. It’s also high in sodium, so it’s best to enjoy in moderation.
Recipe Tips
- Soak the rice for at least 4 hours or overnight to ensure that it’s fully cooked and has a sticky texture.
- Make sure to coat the rice with the sauce mixture to ensure that each grain of rice is flavorful.
- If using a rice cooker or bamboo steamer, be sure to follow the manufacturer’s instructions for best results.
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