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Shanghai Sticky Rice Recipe

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Sticky Rice Hashbrowns (Ci Fan Gao/粢饭糕) Recipe Food, Recipes, Sticky rice
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Description

Shanghai sticky rice, also known as glutinous rice, is a traditional Chinese dish that is usually served during festivals and special occasions. It is a savory rice dish that is made by mixing glutinous rice with a variety of meats, vegetables, and spices. The dish is known for its sticky and chewy texture and its rich, flavorful taste.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 2 cups glutinous rice
  • 1/2 pound pork belly, cut into small pieces
  • 1/2 pound Chinese sausage, sliced
  • 1/2 cup dried shrimp, soaked and drained
  • 1/2 cup dried shiitake mushrooms, soaked and sliced
  • 1/2 cup dried chestnuts, soaked and peeled
  • 1/2 cup dried bamboo shoots, soaked and sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups water

Equipment

  • Large pot with lid
  • Wok or large frying pan
  • Colander
  • Mixing bowl

Method

  1. Wash the glutinous rice in cold water until the water runs clear, then soak the rice in cold water for at least 2 hours.
  2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the pork belly and Chinese sausage, and stir-fry until the pork is browned and crispy.
  3. Add the dried shrimp, shiitake mushrooms, chestnuts, and bamboo shoots to the wok, and stir-fry for 2-3 minutes.
  4. Add the soy sauce, oyster sauce, dark soy sauce, sugar, and salt to the wok, and stir-fry until the ingredients are well mixed.
  5. Add the glutinous rice to the wok, and stir-fry for 2-3 minutes until the rice is well coated with the sauce.
  6. Transfer the rice mixture to a large pot, and add 4 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
  7. Simmer the rice mixture for 1 hour, stirring occasionally to prevent sticking.
  8. Add more water if necessary to keep the rice from sticking to the bottom of the pot.
  9. Add the sliced Chinese sausage to the pot, and continue to simmer for an additional 30 minutes or until the rice is tender and the liquid has been absorbed.
  10. Remove the pot from the heat, and let the rice rest for 10-15 minutes before serving.

Notes

  • This recipe can be adjusted to include other meats and vegetables, such as chicken, shrimp, carrots, and peas.
  • If you don't have dried chestnuts or bamboo shoots, you can substitute canned versions of these ingredients.
  • This recipe can also be cooked in a rice cooker, but the rice may not be as sticky as when cooked on the stovetop.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 400
  • Total fat: 15g
  • Saturated fat: 5g
  • Cholesterol: 45mg
  • Sodium: 750mg
  • Total carbohydrates: 50g
  • Dietary fiber: 2g
  • Sugar: 6g
  • Protein: 15g

Recipe Tips

  • Make sure to soak the glutinous rice for at least 2 hours before cooking to ensure a sticky texture.
  • Cut the pork belly into small pieces to ensure it cooks evenly.
  • Stir-fry the ingredients over high heat to ensure they are cooked through and well mixed.
  • Add more water to the pot if the rice starts to stick to the bottom.
  • Let the rice rest for 10-15 minutes before serving to allow the flavors to blend together.

Enjoy your delicious Shanghai sticky rice!


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