Classic Cantonese Sticky Rice
Less than 30 min
Glutinous Rice Grain450 g
Dried Shrimp (soaked)10 g
Chinese Sausage (steamed and diced)50 g
Pork Liver Sausage (steamed and diced)30 g
Chinese Bacon (steamed and diced)30 g
Chicken Stock250 ml
Shredded Fried EggSome
Fried Peanuts Some
Premium Light Soy Sauce1 tbsp
Dark Soy Sauce1/2 tbsp
Oyster Sauce1/2 tbsp
Chinese Cooking Wine1/2 tbsp
White PepperA Little
Soak rice grains in water for 3 hours. Drain.
Select [Stir Fry] mode on the IH Stir Fryer. Set temperature to level 7 and time to 7 minutes. Press [Start].
Heat oil. Add Chinese sausages, Chinese bacon, and dried shrimp. Fry until fragrant. Add rice grain and 2/3 of the chicken stock. Close the lid.
When time is up, open the lid. Adjust the timer to 5 minutes. Press [Start].
Add the remaining chicken stock and mixed seasonings. Stir-fry until the rice is dry. Place on a plate and garnish with egg, scallion and peanuts. Done.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference