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Savoury Sticky Rice (Cantonese-Style)
Hoofdgerecht

Savoury Sticky Rice (Cantonese-Style)

1 uVoor 4Nutri-Score C€€
van @vernahungrybanana8 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • Thai sticky rice (rinsed until the water runs clear)Granen400 g
  • dried shiitake mushrooms (rehydrated in water, squeezed dry and chopped (keep the soaking water))Groente en fruit30 g
  • dried shrimp (rehydrated)Vis30 g
  • shallots (finely chopped)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit3 stukken
  • ginger (minced)Groente en fruit15 g
  • spring onions (sliced)Groente en fruit3 stukken
  • Chinese sausage (finely chopped)Vlees1 stuk
  • oyster sauceVoorraadkast30 ml
  • soy sauceVoorraadkast30 ml
  • sesame oilVoorraadkast15 ml
  • cooking oil (for sautéing)Voorraadkast30 ml
  • chili oil (for garnish)Voorraadkast15 ml

per portie

Voedingswaarden

473kcal

Koolhydraten
83 g
Eiwitten
11 g
Vetten
11 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • rice cooker
  • Wok
  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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