Fried Glutinous Rice With Chinese Sausage
A longstanding Chinese classic, stir-fried glutinous rice is a gratifying and heartwarming dish that makes a great addition to your reunion dinner table. And this one boasts lots of umami fragrance from Chinese and duck liver sausages, as well as other flavour bombs like dried shrimps, coriander seeds, and chicken powder.
The recipe is by Lim Hong Lih, head chef at Andaz Singapore's new upscale dining Cantonese restaurant 5 On 25, who up till recently was the assistant head chef at Summer Pavilion. Here, he creates sumptuous Cantonese classics that have been given a fresh but still familiar perspective.
Yield: 4
Prep Time: 10 mins
Cook Time: 15 mins
Difficulty Level: 3/5
Ingredients
- 50g Chinese sausage (lup cheong), sliced
- 50g duck liver sausage, sliced
- 20g dried Chinese mushrooms
- 20g spring onions
- 10g coriander seeds
- 30g dried shrimps
- 2 eggs
- 300g glutinous rice
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- ½ tsp chicken powder
- Salt, sugar, and dark soya sauce (season to taste)
Steps
01. Beat the eggs and strain mixture.
02. Heat a frying pan with oil, pour in the egg mixture and swirl in the pan to create an egg crepe.
03. Remove egg crepe from pan and let it cool. Cut crepe into thin strips and set them aside.
04. Soak the dried Chinese mushrooms in warm water until softened.
05. Wash white glutinous rice, strain and set aside.
06. In a wok, add oil and dried shrimps. Stir-fry until fragrant.
07. Add Chinese sausage and duck liver sausage slices into the wok. Stir-fry until fragrant.
08. Remove soaked dried mushrooms and add into wok. Add glutinous rice and stir well.
09. Season with oyster sauce, salt, chicken powder, sugar, dark soy sauce, sesame oil and water. Stir-fry and add 10g coriander seeds. Mix well.
10. Remove rice mixture and place on a plate. Steam for 30 minutes. Garnish with egg strips, spring onion and a few slices of sausages before serving.