For the Love of...: ...Easy Chinese Sticky Rice

Traditionally, Chinese sticky rice is served at dim sum and contains a variety of fillings including minced pork, Lap Cheong (Chinese sausage), Chinese mushroom and salted egg yolk. This delicious mixture is then wrapped in a lotus leaf and steamed producing a rice dish that is infused with the aromas of each separate ingredient. Unfortunately this method of cooking can be quite time consuming and some of the ingredients hard to find. Here's a recipe that is much simpler to make but produces a dish that's just as good!

Ingredients: (Yields 4-6 servings)
- 4 cups of glutenous rice (Soaked overnight)
- 1 package of Lap Cheong (8 sausages diced)
- 8 Dried Chinese Mushrooms (Soaked overnight and diced)
- 1 bunch of green onion sliced finely
- 2-3 cups of chicken Stock
- 1/2 cup of light soy sauce
- 1/4 cup of water
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp sesame oil

Method:

1. In large high sided pan, fry the mushrooms, Lap Cheong, and green onion until warm

2. Drain the sticky rice and layer over the fried ingredients. Add 2 cups of chicken stock, cover with a lid and lower the heat to medium. Let the rice steam for 20-30 minutes adding more chicken stock as it evaporates.

3. When the rice is steaming, combine the soy sauce, water, oyster sauce, hoisin sauce, sugar and sesame oil

4. Once the rice is cooked through,  remove from the heat and combine with the sauce.

Enjoy!