Cantonese Sticky Rice
This Cantonese Sticky Rice recipe features savoury, fragrant glutinous rice cooked with flavourful ingredients like mushrooms, Chinese sausage, and shrimp…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Rice cooker
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Mixing bowl
- Fine-mesh sieve
- Serving bowl
Ingredients
- 15g dried shrimps (soak)
- 2-3 shiitake mushrooms (soak and diced)
- 50g cured pork belly (thinly sliced)
- 1 link Chinese sausage (diced or sliced into coins)
- 2 shallots (chopped)
- 1 tbsp minced garlic
- 200g glutinous rice
- 45g Jasmine rice
- ½ tsp Lee Kum Kee Premium Dark Soy Sauce
- 310ml chicken stock (with soaking water from dried shrimps and mushrooms)
- 2 tbsp cooking oil (1 tbsp to add into rice before frying)
- 1 ½ tsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Panda Brand Oyster Sauce
- ½ tsp Lee Kum Kee Pure Sesame Oil
- Pepper to taste
- Chopped spring onions
- Chopped cilantro
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