Gourmet's Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Ingredients

  • 3 cups Asian short-grain sticky ('sweet') rice (1 pound 6 ounces)
  • 12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
  • 2 cups boiling-hot water
  • 2 bunches scallions
  • 4 links Chinese sweet sausage (also called lop chong)
  • 1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Asian sesame oil
  • 3 dried lotus leaves (optional)
  • 1 tablespoon peanut or vegetable oil
  • 1/4 cup pine nuts (1 ounce)
  • 1 tablespoon finely chopped peeled ginger
  • 2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
  • Equipment
  • A 10-inch (5-cup) deep-dish pie plate; a well seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed

Description

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