Taiwanese Sticky Oily Rice

3 cup ( 600 g )

long grained glutinous rice

7 oz ( 200 g )

pork belly, cut into thin strips (optional)

{36 g} 10

dried shiitake mushrooms, soaked and sliced

4 TBL ( 45 g )

dried shrimp, soaked and chopped/ground.

{5 g} 8

shallots, thinly sliced (they reduce a lot!)

3 tsp {7.8 g}

five spice powder

3 TBL {42 g}

lard melted/vegetable oil

Mix and reserve

1 1/2 - 3 TBL {20-41 g}

toasted sesame oil to taste

4 TBL {64 g}

low sodium soy sauce

2 TBL {36 g}

oyster sauce

1/2 cup ( 100 ml {98 g} )

stock (reserved and strained water from shrimp and mushroom soaking)

Wash and soak the long grained glutinous rice overnight (16 hours). Use shitake liquid strained for soaking, cover rice to 1 cm, top with water as necessary. Use 1.66 water to rice ratio.

Soak the dried mushrooms and dried shrimp in warm water for 30 minutes. Then slice the mushrooms and grind the shrimp in the spice mill or finely chop.

Line a steamer basket with cheese cloth or other similar light fabric (3 coffee filters).

Place the soaked rice in the lined steamer and steam on high for about 15 minutes if making ahead and reheating, 20 minutes if eating right away. Until the grains are translucent and tender.

While the rice is steaming heat your wok over medium high heat.

To the hot wok add the 2 Tbl oil.

Once the lard is hot add the sliced shallots. Toss in 1/2 tsp five spice powder.

Fry until lightly golden brown.

Reserve.

Add 1 Tbl oil add the sliced mushrooms and 1/2 tsp five spice powder and fry until browned.

Reserve.

Repeat with remaining oil and chopped dried shrimp and 1/2 tsp five spice powder and stir fry until fragrant.

Reserve.

Cook belly until edges slightly browned. Add remaining five spice powder

Add stock, sesame oil, soy sauce and oyster sauce and reserved ingredients stir fry until well blended.

Lower the heat to low then add the steamed glutenous rice. Carefully and slowly mix in the rice until it is fully combined. Remove from heat.

Adjust seasoning with salt if necessary.

Serve with chopped cilantro and some chili sauce if so desired.

Note	2018-01-24 If using as stuffing, par steam rice for 15 minutes, fully cooking rice results in mushy rice when stuffed.

Note	2018-12-26 Steaming for 15 minutes then heating in microwave results in nice QQ chewy rice. Make ahead for a few days to let flavors meld.

Note	2018-12-26 To stuff 10-11 turkey thighs use 2/3 recipe of sticky rice but dont steam it, cook rice in the thigh to prevent mushiness. 15 minute steam still results in mushiness. Do soak for 24 hours though. Make 4/3 recipe, 2/3 uncooked rice for stuffing, 2/3 recipe for eating.

Note	2018-12-27 After using spice grinder on shrimp, use vinegar+paper towel to clean grinder

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