Sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits makes this one-pot recipe pure comfort in a bowl.
Provided by: EasyRecipesCooking.com
Yield: 8 Servings
|1½ cups glutinous rice|
|1½ cups jasmine rice|
|3 large shallots, thinly sliced|
|4 garlic cloves, finely chopped|
|3 Tbsp. grapeseed oil or vegetable oil|
|4 lap cheong (Chinese sausage, such as Kam Yen Jan), chopped|
|1 lb. shiitake mushrooms, stems removed, finely chopped|
|¼ cup dark soy sauce or 3 Tbsp. regular soy sauce plus ½ tsp. sugar|
|2 Tbsp. oyster sauce|
|3 cups low-sodium chicken broth|
|1 cup thawed frozen peas|
|½ cup (packed) cilantro leaves with tender stems, plus more|
|½ cup sliced scallions, plus more|
- Rinse glutinous rice and jasmine rice in several changes of cold water in a medium bowl until water runs clear. Drain well and set aside.
- Combine shallots, garlic, and oil in a small Dutch oven or large saucepan. Cook over medium-high heat, stirring occasionally, until shallots are tender and beginning to turn golden brown around edges, about 3 minutes. Reduce heat to medium and add lap cheong and mushrooms. Cook, stirring occasionally, until mushrooms are browned in spots, about 3 minutes. Stir in dark soy sauce, oyster sauce, and reserved rice.
- Pour in broth and season with salt; stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook until rice is tender, 20–25 minutes.
- Remove pot from heat and stir in peas, ½ cup cilantro, and ½ cup scallions. Transfer rice to a platter and top with more cilantro and scallions.