Saturday, December 11, 2010

CoCo's Glutinous Rice

The recipe sort of belongs to my Mummy I guess. She just verbally told me the basic techniques and rest was up to me. This was my very 1st try and I was surprised that it turned out quite well! So I guess it's not as difficult as many think it is.

Glutinous Rice - Best thing is, supermarkets now sell them in small packets rather than in huge 5kg packs. Which was just enough to fill a Tupperware to the brim. Rinse through with water a few times before soaking them in water overnight.

Mushrooms - I like those dried mushrooms as their flavour is much richer. Depending on personal liking, soak a few in lukewarm water overnight as well.

Dried Shrimps - key essential flavour. Soak a small handful in water for a few minutes.

Meat - some like pork, others like chicken. Here I'm using chicken breast meat, but you don't need much as it is only a supporting actor in this blockbuster movie. Slice them thinly.

Garlic - Mince 1 clove very finely

On the day of cooking, drain away the water from the glutinous rice, leaving a little behind. Add in 2 tablespoons of dark soya sauce, a few shakes of sesame oil, 1 teaspoon of chicken powder and 1 tablespoon of cooking oil. Mix well, pour the rice onto a plate and steam it.

The shortcut way to making easy fluffy glutinous rice is by using a pressure cooker. If using pressure cooker, steam for 30mins. If using a regular steaming method, steam for 45min to 1 hour or until rice is just cooked, slightly translucent.

While the rice is steaming, heat up a little oil. Stir fry the chicken, dried shrimps, mushrooms and garlic with some oyster sauce, a teaspoon of chicken powder or salt, pepper and finally water or chicken stock to just cover all the ingredients. Remember that the rice is quite bland, so don't worry that it would be too salty.

When the rice is ready, just pour the rice into the mix and keep tossing until the rice has loosen and mixed well with all the ingredients. Taste to check the seasoning.

For an extra burst of flavour, you can make your own fried shallots and some shallot oil just before serving. To store, just make sure it's cooled before stuffing it into a Tupperware and keeping it in a fridge. The next morning, just scoop out, steam it for another 20mins and a sumptuous breakfast is ready!

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