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
Serious Eats
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