CAPODANNO CINESE, FIRST COURSE

STIR-FRY GLUTINOUS RICE, A CANTONESE DISH NOT TO BE MISSED

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You may be already familiar with the glutinous rice if you are fan of Asian cuisine. They exist in many Asian dishes in various forms: One of the most famous Chinese dishes made of glutinous rice is Zongzi, the traditional festival food of the dragon boat festival; in Thailand the glutinous rice is made into their national dessert: sticky rice with mango; while the Japanese cuisine contributes their edition of utilising the glutinous rice: the mochi.

In this recipe, I am sharing a method of cooking the glutinous rice, which I have learned while living in Hong Kong: stir-fry (raw) glutinous rice.

Aggiungi sale se necessario. Guarnisci con il cipollotto bianco tritato e serve quando caldo.

GLUTINOUS RICE È GLUTEN-FREE

Although called glutinous rice, it is actually gluten-free. It got this name due to the gluey texture after cooked, thanks to the high quantity of amylopectin starch contained in the grain.

Glutinous rice takes longer to cook than normal rice. Before cooking, you should soak the glutinous rice: either in cold water for at least 4 hours, or in boiling hot water for 30 minutes. Then cook them in rice cooker or in a steamer.

Check the recipe of Zongzi using glutinous rice as ingredient:

ricetta Zongzi con ripieno di carne, cibo tradizionale per la festa delle barche drago

A DISH TO GIVE RISE TO EVEN MORE DISHES

My knowledge to dishes made of glutinous rice stayed with Zongzi until I had moved to Hong Kong. The glutinous rice has been widely used into many local snacks and Dim Sum dishes, such as:

Steamed glutinous rice with chicken (Lo Mai Gai 糯米鸡): glutinous rice stuffed with chicken, char siu pork and shiitake mushrooms, wrapped into lotus leaves and cooked on steam.

Glutinous rice roll (糯米卷): stir-fried glutinous rice with Cantonese sausage wrapped into leavened dough, cooked on steam.

Glutinous rice Bao (糯米包): steamed Bao with riso glutinoso for filling.

Since the seasoned glutinous rice is used as a base for many of the popular Cantonese dim sum dishes, let’s also have a recipe of it! we can use this recipe to make derivative dishes our own.

ADAPTING THE CANTONESE RECIPE TO AN ITALIAN VERSION

One of the key ingredients in the traditional Cantonese stir-fry glutinous rice recipe is the local version of salami: Lap Cheong. Since we are making it in Italy using locally available ingredients, pancetta, guanciale or even Italian salami can be good substitute to it.

preparare gli ingredienti per il riso glutinoso saltato

Also the dried shrimps and the dried shiitake mushrooms are necessary, which are easy to get in Asian grocery stores.

STIR-FRIED GLUTINOUS RICE (生炒糯米饭)

Recipe by Sasha WangCourse: FIRST COURSECuisine: Cantonese, CineseDifficulty: Media
Servings

4

persons
Soaking

4

hours 
Preparation

20

minutes
Cooking

30

minutes

In this recipe, I am sharing a method of cooking the glutinous rice, which I have learned while living in Hong Kong: stir-fry (raw) glutinous rice.

INGREDIENTS

  • Glutinous rice: 250g

  • Water (for soaking): q.b

  • Pancetta/ Salame (cut into cubes): 100g

  • Dried shiitake mushrooms: 4 (10-15g)

  • Dried shrimps: a handful

  • Sunflower oil: 3 tbsp

  • shallot: 1 (30g), finely chopped

  • Light soy sauce: 3 tbsp

  • Dark soy sauce: 1 tbsp

  • Oyster sauce: 2 tbsp

  • Table salt: q.b

  • Scallion: q.b, chopped

Preparation

  • The night before
  • Soak the glutinous rice fully under the water in a big bowl. Leave it for at least 4 hours or over the night.
  • Soak the dried shrimps and shiitake mushrooms in around 220ml water. The water will be used in the later steps.
  • The day of cooking the rice
  • Drain the glutinous rice, rinse them under cold water and leave them in a colander to get rid of excess water while preparing other ingredients.
  • Take the shrimps from the water and cut them into small pieces. Squeeze the mushrooms and cut them into small pieces.
  • In the meanwhile, gather the soaking water of the shrimps and shiitake mushrooms for later use (around 200ml is needed).preparare gli ingredienti per il riso glutinoso saltato
  • Heat up the wok with sunflower oil. Add in the shallot and stir-fry it on medium fire for 30 seconds.
  • Add the pancetta and keep stir-frying for another 1 minute.
  • Add in the shrimps and shiitake mushrooms. Keep stir-frying for 1 minute.salta in padella salami, funghi shiitake e gamberi
  • Add in the drained glutinous rice and stir-fry them for 2 minutes, meanwhile mixing well all ingredients in the wok.Aggiungi il riso glutinoso e fai saltare per 2 minuti mentre mescola bene tutti gli ingredienti nel wok.
  • Add the soy sauce (both light and dark), and oyster sauce. Mix everything well.condire con le salsa
  • Pour half portion of the soaking water (gathered in the 3rd step) into the wok and mix it with the other ingredients. Lower the fire to minimum and cover the lid. Simmer until all the water is absorbed by the glutinous rice.
  • Pour the rest half portion of the soaking water into the wok and simmer with the lid on.
  • Once all the water is absorbed, taste the glutinous rice to see if they are well cooked. If not, repeat the previous step by adding normal water until the rice are cooked.Quando tutta l'acqua viene assorbita di nuovo, assaggia per vedere se il riso è ben cotto.
  • Add salt if necessary. Garnish with chopped scallion and serve while it is hot.Aggiungi sale se necessario. Guarnisci con il cipollotto bianco tritato e serve quando caldo.

VIDEO RECIPE

I highly recommend you make more than you can consume and keep the excessive quantity in the freezer. They will be handy to use in making many other dishes.

Ti suggerisco caldamente di farne più di quello che intendi mangiare in giornata e congelare quanto avanzato.

Check the video to see how to make some dim sum dishes using the stir-fried glutinous rice.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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