"Chestnut mushrooms sticky rice bowl 😋 '香菇栗子油饭'. A few days ago we celebrated the Tuan Wu/Dragon Boat Festival '端午节' with sticky rice dumpling that's wrapped in bamboo leaves. The skill to wrap them in a triangular cone shape takes lots of practice. My sweetest grandma taught me once but I never master it. I miss her so much ❤️, especially on this day because the scene of her teaching us how to make sticky rice dumplings is still so vivid in my mind. Her short stay in the US was the most memorable time 🥰 that I have with her. Sending loads of love and positive energy on your weekends."
Chestnut Mushrooms Sticky Rice Bowl
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Recipe Intro From woon.heng
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- Recipe Card
Prep time 2hrs
Cook time 1hr
Serves or Makes: 4-5
Recipe Card
For the Sticky Rice
ingredients
- 2 cups glutinous rice, rinse until water turns clear, and soak overnight or up to 4 hours, then drain well
- 1/2 cup roasted chestnuts
- 1/4 cup Shiitake mushrooms, thinly sliced
- 7 shallots, thinly sliced
- 2 teaspoons sesame oil
- salt, to taste
- chopped scallions, for garnish
- fried shallots, for garnish
For the Sauce
ingredients
- 3 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine / vegetable broth
- 1/2 tablespoon stir fry sauce
- 1 teaspoon thick dark soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Method
Step 1
In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.
Step 2
Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil. Turn off the heat and set aside.
Step 3
Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.
Step 4
Steam rice over high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference. Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time.
Step 5
Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. I paired it with some sautéd bok choy.