Steamed Chinese Sticky Rice with Taro
"Chinese sticky rice is the ultimate comfort food. This sticky rice recipe uses the steaming technique, which yields sticky rice with separated grains...."
INGREDIENTS
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1 1/2 cups sticky rice (about 350g) (soaked for 6 to 8 hours)
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water for cooking the rice
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3 tablespoons dried shrimp (soaked for at least 30 minutes)
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1 1/2 tablespoons dried scallops (soaked for at least 30 minutes)
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1 1/2 tablespoon canola oil
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1/4 cup diced shallots
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1 link Chinese sausage (finely chopped (about 1/4 to 1/3 cup))
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1/4 cup finely chopped Chinese cured pork (also called Chinese bacon)
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1 1/2 teaspoons soy sauce
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1 1/2 teaspoons cooking rice wine (optional)
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1/8 teaspoon ground white pepper
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1 1/2 tablespoons canola oil
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1/4 cup diced shallots
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2 cups peeled and diced taro ((see note 1))
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1/4 teaspoon Chinese five-spice powder
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1/8 teaspoon chicken bouillon powder (optional) ((see note 2))
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pinch of kosher salt
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1 tablespoon canola oil
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1 1/2 cups mixed vegetables (can be peas, carrots, diced bell pepper, corn, etc.)
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pinch of kosher salt or garlic salt
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2 tablespoons soy sauce
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1/2 tablespoon rice cooking wine (optional)
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1 1/2 teaspoons sugar
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1/2 teaspoon sesame oil
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sliced scallions
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large wok or deep sauté pan with lid (at least 12” wide (see note 3))
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steaming rack
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large stainless steel round pan (ideally 10" or wider)
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