Chinese Sticky Rice (Nuo Mi Fan)
- 2 cups sweet rice (short grain)
- soaked in room temp water overnight
- 2 chicken breasts (or sub tofu)
- cut into 1/2 inch chunks
- 2 tablespoons canola or vegetable oil
- 5 cloves garlic
- 7-8 shittake mushrooms (if dried
- make sure to rehydrate for about 30-40 min beforehand)
- 3/4 cup dried shrimp (without shells)
- 1 cup pickled radishes
- diced into 1/2 inch pieces
- 4 tablespoons soy sauce
- or to taste
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Optional: sheets of dried seaweed
Level of difficulty Average
Cost Average budget
1. Boil about 3 cups of water in a medium pot, add the chicken and let cook for about 3 minutes. Remove from heat and drain water, set aside.
2. In a large wok, heat the oil over medium high heat for about a minute. Then add the garlic, mushrooms, shrimp and radishes. Saute for about 2 minutes. Add the chicken (or tofu) and saute for another 2 minutes.
3. Drain most of the access water from the rice, leaving about 1/4 cup. Then add the rice and water to the wok. Mix well, then add the soy sauce and sugar. Mix and cook the rice mixture for about 3-4 minutes. Add additional soy sauce to taste, if desired. Add the sesame oil, mix well, then scoop rice into a metal or microwaveable bowl.
4. Add water to the bottom of a steamer and heat over high heat. When the water is boiling (or close to boiling) place the bowl of rice in the steamer. Steam for 15 minutes, then use a spoon to fluff the rice. Steam for another 5-10 minutes, or until the rice is soft and fluffy.
Serve as is, or wrap rice in seaweed sheets. Enjoy!
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