I couldn't have been more than 6 or 7 years old when I was hit with the worst stomach flu ever. Could not keep anything down - yet it was Chinese New Years and I HAD to have my sticky rice. So I lied to my grandma and said I was fine just so I could eat sticky rice. Needless to say there was a lot of stickiness to clean up afterwards ... lol. Point is my cravings take priority over logic even as a child. Sticky rice is one of those things that I look forward to making for my friends and family during Chinese New Year. The main thing that differentiates Taiwanese sticky rice from other sticky rice is the addition of the fried julienne ginger.
1.5 cups of glutinous sweet rice ( soaked over night )
about 4 shitake mushroom ( soaked in cold water until soft/ remove stem and slice - reserve liquid )
1 Tbsp of dried shrimp (soaked in warm water at least 30 minutes and then minced - reserve liquid )
1-2 Chinese sausage diced
2 Tsp of julienned fresh ginger
2-3 cloves of garlic minced
2 Tbsp of fried shallot
2 Tbsp of Sesame Oil
1/5 lb of pork loin (make sure you pound it since it's a leaner cut of pork
marinate with a bit of soy sauce, sugar, rice wine and cornstarch - for 10 minutes)
2 Tbsp of soy sauce
1 Tbsp of oyster sauce
splash of rice wine (michu)
white pepper to taste ( essential )
Drain the soaked rice
Heat in a wok the sesame oil. Sesame oil has a lower smoking point than olive oil so make sure you watch it on medium heat so that it doesn't burn and become bitter. Once it is heated ( but not smoking ) throw in ginger and garlic and sautéed for 30 seconds . Then add in dried shrimp and shitake mushroom. Sautéed until fragrant. Add in the sliced pork if it is pork belly cook until the fat has mostly been rendered out.
Add in the rice and water until you see the rice is partially translucent. Add in the soy sauce , oyster sauce , fried shallot and a splash of michu. Incorporate it completely throughout the rice.
Add in 1 cup of the reserved liquid.
Once the mixture comes to a simmer close the lid turn it on low and do not disturb. Let it steam until the liquid is almost all gone.
Top with cilantro and chopped scallions