SAVOURY GLUTINOUS RICE

SAVOURY GLUTINOUS RICE 

Serves 4
 There are different ways of preparing this dish and this is my version. I tend to season the mixture rather heavily before mixing it into the glutinous rice. Taste and adjust the seasoning before mixing it with the rice, as it will be difficult to adjust the flavour afterwards.

390 g (133/4 oz) glutinous rice
235 ml (74/5 fl oz) water
2 Tbsp dried prawns, soaked in hot water to soften
20 g (2 /3 oz) dried squid, soaked in hot water to soften
5 dried shiitake mushrooms, soaked in hot water to soften
 1 Tbsp cooking oil
400 g (141 /3 oz) pork belly, thinly sliced
30 g (1 oz) crisp-fried shallots
90 ml (3 fl oz / 3/8 cup) light soy
sauce, or to taste
1 tsp Chinese five-spice powder
Seasoning
 50 ml (12 /3 fl oz) rice wine
1 Tbsp sugar
 1 /4 tsp ground white pepper

1. Place the glutinous rice and water in a rice cooker and cook according to the manufacturer’s instructions.
2. Drain the dried prawns and set aside.
 3. Drain the dried squid and slice it thinly. Set aside.
 4. Squeeze the excess water from the shiitake mushrooms and reserve the soaking liquid. Slice the mushrooms thinly and set aside.
 5. Heat the oil in a wok over medium heat. Add the dried prawns, squid and shiitake mushrooms and stir-fry for about 2 minutes.
6. Add the pork belly, crisp-fried shallots, soy sauce and fivespice powder and stir-fry for 3–4 minutes.
7. Add the seasoning and the liquid from soaking the shiitake mushrooms. Bring to a boil, then simmer over low heat for 25 minutes. Taste and adjust the seasoning as desired.
8. Add the contents of the wok to the cooked glutinous rice and mix evenly. Place in a steamer and steam for 10 minutes.
 9. Dish out. Garnish as desired and serve imme.diately