Chinese Sticky Rice
A simple recipe for sticky rice with pork belly, a classic Chinese dish using basic ingredients and no need for traditional leaf wrapping.
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Servings: 2
Calories: 1144kcal
Ingredients
- 3/4 cup Shiitake mushroom soak in the warm water
- 2 tablespoon oil
- 1/2 cup peanuts
- 1 cup pork belly cut into 1 cm thick pieces
- 1/3 cup fried shallots
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cup short grain sticky rice soak in the water overnight
Instructions
- Add the peanuts and the oil to the non-stick pan and cook over medium heat, stirring, until golden, about 5 minutes. Set the peanuts aside.
- Add the pork belly to the pan and cook with the remaining oil, Stirring until slightly golden. Add in the fried shallots, soy sauce, oyster sauce, soaked Shiitake mushrooms and two cups of water. Bring it to a boil then turn it down to a simmer. Put the lid on and cook for 20 minutes.
- Stir in the sticky rice and transfer them to a rice cooker. Add the water to about 5cm above the rice mixture. Cook until the rice is fully cooked and tender.
- Stir in the oil-fried peanuts and serve.
Notes
- Rice: For this recipe, it is recommended to use short-grain sticky rice. Soaking the sticky rice overnight can help to reduce the cooking time.
- Shiitake mushroom: You have the option to use either whole shiitake mushrooms, cut into small pieces, or pre-shredded shiitake mushrooms, both will work well in the recipe.
- Fried shallots: Ready-made fried shallots can be found in Asian grocery stores.
- This recipe can be prepared in bulk and divided into small portions for freezing.
Nutrition
Calories: 1144kcal | Carbohydrates: 48g | Protein: 28g | Fat: 96g | Saturated Fat: 27g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 46g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1316mg | Potassium: 936mg | Fiber: 8g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg