Ingredients
Rice:
- 600 g glutinous rice
- 8 dried shiitake mushrooms
- 50 g dried shrimps
- 2 chinese chicken sausages (approx. 60 g each)
- 2 cloves of garlic
- 1 tbs peanut oil
Seasoning:
- 1 tbs light soy sauce
- 1 ts dark soy sauce
- 2 tbs oyster sauce
- 1 tbs sesame oil
- 1 ts sugar
- pepper
Garnishing:
- fried shallots
- roasted peanuts
- fresh red chilies
- spring onions
Preparation
1. Soak glutinous rice for 2-3 hours. Soak mushrooms and shrimps until softened, then dice both.
2. Dice the sausages, peel and cut finely the garlic. Put shrimps, garlic and oil into the pot.
3. Heat the pot on highest level up to the roasting window, switch to a low level, add sausages and mushrooms and roast everthing for 2 minutes.
4. Add drained rice, seasoning and stir in water until rice is covered (approx. 700 ml). Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 1 minute in the soft area.
5. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick. Serve the rice with the recommended garnishing to taste.
This recipe has been tested and approved by AMC.
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