Glutinous rice (aka sticky rice) is slowly cooked on the stove with Chinese sausage, similar to the way risotto is cooked. This flavorful dish is worth the effort.
Ingredients
- glutinous rice: 2 cups
- shrimp: 0.33333 cup (dried)
- scallops: 2 piece (dried)
- shiitake mushrooms: 8 piece (dried)
- olive oil: 1 tsp
- eggs: 3 piece (beaten)
- links Chinese sausage: 3 piece (diced)
- hot water: 2 cups (or more if needed)
- light soy sauce: 2 Tbsp (to taste)
- dark soy sauce: 2 tsp
- white sugar: 1 tsp
- cilantro: 0.5 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
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When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.
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Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
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Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
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Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.
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Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
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Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.
