MUSHROOM STICKY RICE RECIPES

Steps:

• Wash and soak dried shrimps for 10 mins and dried shiitake mushrooms for 15 mins in warm water.
• In a large bowl, add rice flour, stir slowly with chopsticks as you drizzle in hot water. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water.
• Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.
• In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.
• Pre-heat the wok on high heat and add oil. Heat the oil for 30 seconds before adding the ginger and garlic. Add dried shrimps and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.
• Add chicken broth and let simmer for about a minute. Add water. Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.
• To season the soup, add salt, sugar, white pepper, sesame oil, soy sauce, and fish sauce. Mix and add spring onions and cilantro.
• Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.

Steps:

• In a medium saucepan, heat the oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the shiitake and cook, stirring occasionally, until softened, about 4 minutes. Add the Chinese sausages and wine and bring to a boil over moderately high heat. Stir in the rice, chicken stock, soy sauce and salt and bring to a boil, stirring a few times.
• Cover the rice and cook over low heat until the stock is absorbed and the rice is tender, about 12 minutes. Let the rice stand, covered, for 5 minutes, then stir in the parsley and serve.