The Cantonese name for this dish is Lo Mai Fan. It is a popular dim sum dish and often prepared and served for Chinese New Year. It is not difficult to prepare and tastes delicious with the savoury Chinese sausage!
|3 cups||(750 mL) Glutinous rice|
|8||Dried shitake mushrooms|
|2 tbsp||(30 mL) Vegetable oil|
|3||Green onions, thinly sliced and green parts reserved|
|1||(15 mL) Minced fresh ginger|
|3||Jalapeno Chicken Sausages, sliced into rounds|
|1/3 cup||(80 mL) Dried shrimp|
|1 tsp||(5 mL) Rice vinegar|
|1 tbsp||(15 mL) Dark soy sauce|
|2 tbsp||(30 mL) Soy sauce|
|1/2 cup||(125 mL) Soy sauce|
|2-3 tbsp||(30-45 mL) Sugar|
COVER rice with cold water by 2-3 inches (5-7 cm) in a large bowl. Soak for 4 hours or up to overnight. Drain and rinse well under cold water.
SOAK mushrooms in boiling water for 30 minutes. Drain and squeeze the liquid from the mushrooms. Discard the liquid; remove stems and discard. Dice the mushroom caps and set aside.
MEANWHILE pour rice into a steam basket. Line the basket with cheesecloth if the strainer is too large. Boil 2-3 inches (5-7 cm) of water in a large wok or pot. Set the steamer overtop making sure the rice sits above the water. Cover and steam for 20 minutes. Stir the rice and steam for another 5 minutes.
MEANWHILE, heat oil in a small skillet over medium-high. Add green onion (white parts only), ginger and mushrooms. Cook for 1-2 minutes, add Chinese sausage and dried shrimp. Cook for 2-3 minutes until sausage renders some fat. Remove from heat and set aside.
COMBINE sticky rice and sausage mixture in a large bowl. Stir in rice vinegar and soy sauce. Season to taste with salt or a bit more soy sauce.
PRESS the mixture into 5- 1 cup (250 mL) bowls. Turn onto small plates to serve dim sum style.
SERVE topped with remaining green onions and the sauce on the side.
Serve with strips of cooked omelette and your favourite drizzling sauce.
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