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Savoury Sticky Rice (Cantonese-Style)
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Savoury Sticky Rice (Cantonese-Style)

1 hPara 4Nutri-Score C€€
de @vernahungrybanana8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • Thai sticky rice (rinsed until the water runs clear)Cereales400 g
  • dried shiitake mushrooms (rehydrated in water, squeezed dry and chopped (keep the soaking water))Frutas y verduras30 g
  • dried shrimp (rehydrated)Pescado30 g
  • shallots (finely chopped)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (minced)Frutas y verduras15 g
  • spring onions (sliced)Frutas y verduras3 piezas
  • Chinese sausage (finely chopped)Carne1 pieza
  • oyster sauceDespensa30 ml
  • soy sauceDespensa30 ml
  • sesame oilDespensa15 ml
  • cooking oil (for sautéing)Despensa30 ml
  • chili oil (for garnish)Despensa15 ml

por ración

Nutrición

473kcal

Carbohidratos
83 g
Proteínas
11 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • rice cooker
  • Wok
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Wash and cook the sticky rice

    • Rinse the Thai sticky rice until the water runs clear.
    • Place the rice in a rice cooker or pot with water and cook until tender and chewy.
    Paso 1

  2. Rehydrate the dried ingredients

    • Soak the dried shiitake mushrooms and dried shrimp in warm water until softened.
    • Keep the mushroom soaking water for later.
    Paso 2

  3. Prepare the aromatics and sausage

    • Chop the shallots, garlic, ginger and spring onions.
    • Chop the Chinese sausage.
    • Squeeze the water out of the shiitake mushrooms and chop them.
    Paso 3

  4. Sauté the aromatics and sausage

    • Heat the cooking oil and sauté the shallots, garlic and ginger until fragrant.
    • Add the Chinese sausage and let the fat render.
    • Add the shiitake mushrooms and dried shrimp.
    Paso 4

  5. Combine with the rice and season

    • Add the cooked sticky rice to the wok.
    • Pour in some of the reserved mushroom water.
    • Season with oyster sauce, soy sauce and sesame oil, then stir in the spring onions.
    Paso 5

  6. Plate and serve

    • Pack the rice into a bowl and turn it out upside down onto a plate.
    • Garnish with chili oil and serve.
    Paso 6
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