Stir-fry Glutinous Rice

Few weeks ago, I cooked Lo Mai Kai which is steamed glutinous rice with chicken and mushrooms. As I have some leftover ingredients from that dish, I have decided to cook the same ingredients using the stir-fry method.


Ingredients:
- 6 chinese sausages or Taiwan sausages, sliced 
- 3 cups of glutinous rice, soaked for 2 hours 
- 1 thumbsize ginger, shredded
- a handful of dried scrimps, washed and dried 
- 2 boneless chicken thighs, cut into bite-size 
- 5 chinese mushrooms, soaked and cut into slices 
- 2 dark soya sauce 
- 2 light soya sauce 
- 1 tablespoon of cornflour 
- 1 tablespoon of oyster sauce 
- pepper 
- chopped spring onions and coriander 

Procedures:
1) Marinate chicken thigh meat, mushroom slices with half the dark soya sauce, light soya sauce, oyster sauce and corn flour. 
2) In a frying pan, add vegetable oil, dried shrimps and ginger shreds and fry until fragrant. 
3) Add marinated chicken, mushrooms and sausages and fry for a while. 
4) Add glutinous rice and fry with the other ingredients until well-mixed. 
5) Add 5 tablespoons of water and let it sits for a while until the water is absorbed by the rice. Repeat this step until the rice is cooked. 
6) Add the rest of the seasoning, salt and pepper to get desired taste. 
6) Add chopped spring onions and coriander. Serve with fried peanuts.


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