Recipe

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Glutinous Oil Rice

Serves 2-3

Ingredients:

3 shallots (葱 cōng)

5 dried shiitake mushrooms, sliced (香菇 xiāng gū)

1 tablespoon dried shrimps (虾米 xiā mi)

5 cups cooked peanuts, shelled (花生 huā shēng)

3 cups glutinous rice (糯米 nuò mǐ)

3 tablespoons light soy sauce (酱油 jiàng yóu)

2 tablespoons Shaoxing wine (绍兴黄酒 shào xīng huáng jiǔ)

1 teaspoon five-spice powder (五香粉 wǔ xiāng fěn)

1 teaspoon white pepper (白胡椒 bái hú jiāo)

5 teaspoons sugar (糖 táng)

Salt to taste (盐 yán)

Neutral oil for cooking (油 yóu)

Chopped cilantro for garnish (香菜 xiāng cài)

Instructions:

1.

Wash the glutinous rice two to three times. Cover the rice with water and leave it to sit overnight.

2.

Wash the shelled peanuts in cold water and cover them with about four fingers of water and one teaspoon of five-spice powder. Boil for about two hours, then keep the peanuts in the pot with the lid tightly shut as you prepare the other ingredients.

3. Cook the rice in a rice cooker with just enough water to cover it for about 20 minutes.

4.

Meanwhile, soak the mushrooms and dried shrimps in hot water for about 15 to 20 minutes. Drain and set aside. Reserve the water used for soaking the mushrooms, then finely slice the shallots and slice the mushrooms.

5. Combine the soy sauce, wine, five spice, white pepper and sugar in a bowl. Set aside. Drain the peanuts.

6.

Heat a wok on high heat and add oil. Fry the shallots until fragrant. Add the mushrooms, shrimps, peanuts and about one tablespoon of the mushroom water and simmer slightly. Add the soy sauce mixture and simmer until the sauce is reduced by about half. Turn off the stove and put the cooked rice in the wok to mix well. Add more mushroom water if it is slightly dry. When the rice is fully mixed, return it to the rice cooker, but do not turn it on. Allow the rice to rest for about 10 minutes and serve.

7. Serve with chopped cilantro if desired.

(China Daily 10/26/2012 page19)