Cantonese sticky rice stir fry with Chinese sausage

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Ingredients

• 200g glutinous rice, soaked overnight
• 3 dried shiitake mushrooms, soaked and quartered
• 2 Chinese sausages (lap cheong), diced
• 10g dried shrimps, soaked 30 minutes, chopped
• 50g dried squid, soaked overnight, diced
• 4 dried scallops, soaked overnight, shredded
• 2 garlic cloves, finely chopped
• 2 Thai shallots, finely sliced
• 1 spring onion, white and green parts separated
• thumb-sized piece fresh ginger, thickly sliced
• handful roasted peanuts
• handful fresh coriander, chopped
• 1 egg, beaten

For the sauce:

• 1 tsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp dark soy sauce
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp chicken powder (optional)

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Method

1. Drain the soaked rice, toss with a pinch of salt and oil.
2. Steam for 20 minutes in a bamboo steamer, poking holes for steam circulation.
3. Check at 10 minutes - it should be soft with slight chew.
4. Reserve all soaking liquids from mushrooms, scallops and squid for stock.
5. Prepare all ingredients: dice sausage and squid, shred scallops into floss, chop aromatics.
6. Make a thin omelette with the beaten egg, roll and slice into strips for garnish.
7. Heat oil in a wok.
8. Fry ginger slices until golden to release aroma, then remove.
9. Start with Chinese sausage to render fat, then add dried shrimp, scallops and squid.
10. Stir-fry until fragrant and crispy.
11. Add mushrooms, then garlic, shallots and spring onion whites.
12. Cook until golden and aromatic.
13. Splash in 2-3 tablespoons of the reserved soaking liquid for steam and flavour.
14. Remove ginger slices.
15. Add the steamed rice, breaking up clumps.
16. Let it char slightly on the bottom for texture.
17. Return the seafood mixture to the pan.
18. Feed the rice with more soaking liquid to rehydrate.
19. Add all sauce ingredients and stir until evenly coated.
20. Fold through coriander, spring onion greens, peanuts and egg strips.
21. Serve immediately while hot.

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Cook's notes

Soak the dried chillies in hot water for 10 minutes before chopping.

The key to authentic Korean fried chicken is maintaining the oil temperature and not overcrowding the pan.

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