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Asian Dutch Oven Recipe

by admin

Dutch Oven No Mai Fan Recipe | Bon Appétit

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
Kosher salt
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.

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