Stir-Fried Glutinous Rice

Name: Stir-Fried Glutinous Rice ( )
Cuisine: China
Ingredients: ⅓ cup finely sliced scallions; ¼ cup finely chopped coriander; ¼ cup dried shrimp, soaked in hot water to cover for 20 minutes, drained, and cut into ¼-inch dice; ¼ cup dried shrimp, soaked in hot water to cover for 20 minutes, drained, and cut into ¼-inch dice; ½ teaspoon salt; 2 tablespoons double dark soy sauce; 1¼ cups Chicken Stock; 3 tablespoons lard or peanut oil; ½ cup ¼-inch-dice Chinese sausage (lop cheong); 1 cup ¼-inch-dice Chinese bacon; 2 quarts boiling water, to scald rice; 2 cups glutinous rice; 3 tablespoons lard or peanut oil; 2 quarts boiling water, to scald rice

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This unusual stir-fried rice dish, created as part of the dim sum repertoire, is a tradition in Guangzhou. In its most familiar form, it is served as a molded dome of rice, but that is a simplified version of this classic. These days the rice is steamed, rather than stir-fried. What follows is the classic version of this dish as it was, and is, prepared in the home. This is the recipe of my number 5 aunt, Ng Ku Cheh, in Hong Kong. There are many steps, but they result in a

Ingredients

Asia
China
Side dish
Winter

Ingredients

Method