Ingredients Jump to Instructions ↓

  1. 2 cups long-grain white rice

  2. 3 cups glutinous rice

  3. 10 cups water

  4. 3 tablespoons peanut oil

  5. 6 Chinese dried mushrooms, soaked

  6. 20 minutes in warm water, squeezed dry, stemmed, caps finely diced

  7. 2 dried Chinese sausages (lup cheong), diced

  8. 1 boneless chicken thigh, diced

  9. 1 tablespoon dried shrimp, soaked

  10. 20 minutes in warm water, drained

  11. 1/2 can lotus seeds(From a can of boiled lotus seeds)

  12. 1/2 cup diced onion

  13. 1/2 cup diced bamboo shoots

  14. 2 tablespoons light soy sauce

  15. 1/2 teaspoon five spice powder

  16. 2 teaspoons sesame oil

  17. 1 teaspoon salt

  18. 2 scallions, chopped

Instructions Jump to Ingredients ↑

  1. Combine the rice and wash 3 times.

  2. Heat the peanut oil in a wok until almost smoking. Stir-fry dried shrimp until fragrant, remove and set aside. Fry the Chinese sausages until fragrant, remove and set aside. Fry the diced chicken until brown and then add the mushrooms, onion, and bamboo shoots for 1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt. Stir-fry to mix well, lastly add in the lotus seeds.

  3. Cook the rice in the rice cooker with 10 cups of water and when it is done, add the stir-fried ingredients, mixing them through the rice. Cover and leave on warm for 10 minutes. Turn off the heat, and allow to stand for 10 minutes.

  4. TO SERVE:

  5. Stir the rice with chopsticks, adding the chopped scallions. Remove the rice from the pot and pack into a lightly oiled bowl, pressing in firmly.

  6. (If preparing a day in advance, refrigerate in the bowl until just before needed.)

  7. Steam the rice in the bowl for 10 minutes, and invert to serve.

  8. Serves


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