Ingredients
500g glutinous rice ( for serving of 8 bowls)
200g pork fillet ( cut into small pieces )
150g dried prawn ( soaked )
10 chinese mushroom ( cut into thin slices )
4 shallots
1 stalk spring onion
2 tbsp oyster sauce
2 tbsp light soya sauce
1 1/2 tbsp dark soya sauce
1 tsp salt
1 tbsp corn flour
some oil
Preparation
1. Put 1 tbsp corn flour and 1 tbsp light soya sauce to the pork and mix well.
2.Heat up 6 tbsp oil and stir-fry the shallots until fragrant.
3. Add the dried prawn and stir fry for 3 minutes.
4. Add in the pork to stir fry for a while until half cooked.
5. Add in the mushroom, oyster sauce, dark soya sauce, 1 tbsp light soya sauce and salt and stir fry for 3 minutes.
6. Add in the glutinous rice and stir fry over low fire to mix well.
7. Make sure the glutinous rice does not stick to the bottom of the saucepan as you stir fry.
8. Add in water to the glutinous rice until the water level is just above the surface of the rice.
9. Use a wooded spoon to level the surface. The water level is about 2-3 mm above the surface of the rice. Make sure the rice is totally submerged.
10. Cook over very low flame until the water dries up.
11 .Turn off the flame.
12. Dish up the rice onto a tray or any container for steaming.
13. Sprinkle some water on the surface of the rice and steam the rice for 30 minutes.
14. Sprinkle some water from time to time ( about 3 times ) as long as the rice is not fully cooked ( the rice grains turn transparent when cooked ).
15. When the rice is cooked, it is very compact in the tray. Use a pair of chopsticks or a spoon to loosen the rice .
16. Dish out the rice to a bowl and overturn the bowl of rice to a serving plate.
17. Garnish with spring onions and sliced chilli to serve.
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