Wednesday, May 7, 2008

Mare's Sweet Sticky Rice

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Sticky rice is one of my very favorite Chinese dishes. This excellent recipe comes from Marilyn Kihara of Bellevue, pictured here with hubby Ray. When making rice, Mare measures the water the way her parents did (pre-automatic cookers) by adding enough water until it covers her hand when she places it flat across the top of the rice. She peeks under the lid to see how it's cooking to determine when to turn the heat down. Mare uses Lee Kum Kee's Panda Brand oyster flavored sauce and Kam Yen Jan Chinese sausage in this recipe. It is delicious!


Ingredients:7 c. sweet rice
2 c. Japanese rice (short grain)
2 c. Chinese rice (long grain)
2 c. brown rice

Step 1: Mix and wash all rice together to get rid of excess starch and impurities. For automatic rice cookers, measure water line to total number of cups line. For stove top cooking, add enough water to cover to 3/4" above surface of the rice. Let soak for 45 min, then cook. For stove top cooking, bring to boil on medium high until water evaporates. Check for craters or holes on rice surface, then turn heat down to low and continue cooking for 15-20 minutes while stir-frying other ingredients.

Step 2: Dice the following (you can do this the day before):
6 ea. Chinese pork sausage
1/2 lb. BBQ pork
1 ea. large white onion
6 ea. celery stalks, peeled
1 bunch green onions (reserve 1/3 for garnish)
12 ea. shiitake mushrooms (if dried, soak 1/2 hr, cut off stems)

Step 3: Heat 2 tbs. vegetable oil in a wok or fry pan. Add garlic clove until it browns to season the oil, then remove garlic. Stir-fry all diced ingredients (5-8 min).

Step 4: In a large serving bowl, gradually mix portions of the cooked rice and the stir-fried items together while adding in Chinese oyster flavored sauce to personal taste (6 oz). Mix well and garnish with the reserved green onions for added color. Cilantro can also be added as a garnish on the side (optional). Serves 20-25.