Cantonese-style preserved sausage cooked with glutinous rice has a special flavour. This tasty rice-dish is not greasy and can be enjoyed year round. Allow two hours to soak the rice. This recipe uses a rice cooker but you could also steam the rice.
400g glutinous rice
water as needed to cook the rice
1 teaspoon cooked vegetable oil
25g dried shrimp
4 dried shiitake mushrooms
150g Cantonese style preserved pork sausage
2 tablespoons cooking oil
150g boneless, skinless chicken
2 teaspoons soy sauce
2 teaspoons corn flour
1 teaspoon rice wine
1 pinch sugar
2 tablespoons light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
50g coriander stalks washed and chopped
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Wash the rice and soak in cold water for 2 hours, then drain.
Soak dried shrimp in warm water for 1 hour. Clean, drain and chop into small pieces. Soak shiitake mushrooms in warm water for 1 hour, clean, squeeze out water, and chop into small pieces.
Dice the chicken into soybean-size pieces. Combine the chicken with the 2 teaspoons of soy sauce, rice wine and cornflour. Rinse the sausage and cut into soybean-size pieces, and set aside.
Add the water and the rice to a firm consistency in the rice cooker and cook. After cooked, scoop the rice into a large bowl, mix with cooked vegetable oil, and cool. Use spoon to separate into granules.
Place the wok on medium heat. Add sausage pieces and stir-fry for about 2 minutes, until the fat is released. Scoop out the pieces and set aside. Pour 2 tablespoons cooking oil into the wok and heat to medium hot. Add chicken and stir-fry for 3 minutes. Add mushrooms and shrimp meat, and stir-fry for 2 minutes. Add the sausage back, and stir well.
Place the wok on medium heat. Add sausage pieces and stir-fry for about 2 minutes, until the fat is released. Scoop out the pieces and set aside. Pour 2 tablespoons cooking oil into the wok and heat to medium hot. Add chicken and stir-fry for 3 minutes. Add mushrooms and soaked shrimp, and stir-fry for 2 minutes. Return the sausage and stir well.
Transfer the fried ingredients into the rice bowl and mix well. Place the bowl into a large steamer, and steam for 10 minutes to allow all favors to infuse into the rice.
Preheat the small pot on medium heat. Add sugar, light soy sauce, oyster sauce, and sesame oil. Turn off the heat immediately. Stir the heated sauce well.
Remove the rice mixture from the steamer. Pour the heated sauce into the mixture and mix well. Toss in the chopped coriander and serve immediately.