Sticky Rice With Chinese Sausage And Dried Scallops Food

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SEARED SCALLOPS WITH HOT GARLIC OIL AND CHINESE SAUSAGE STICKY RICE PACKAGE



Seared Scallops with Hot Garlic Oil and Chinese Sausage Sticky Rice Package image

Provided by Ming Tsai

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

Canola oil to cook
12 large scallops (U-8)
Salt and black pepper to taste
1/4 cup cilantro leaves
16 cloves of garlic, thinly sliced
1/2 cup peanut oil (Lion and Globe brand)
3 cups sushi rice
Water to cover rice
1/4 cup dried scallops
2 diced lapchang, (Chinese sausage)
1/2 cup sliced scallions
1/3 cup oyster sauce
1/4 cup chopped cilantro
Salt and white pepper to taste
4 lotus or banana leaves

Steps:

  • In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil.
  • HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.
  • STICKY RICE PACKAGE: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE



Chinese Stir-Fried Sticky Rice with Chinese Sausage image

Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.

Provided by hello angie

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 5h6m

Yield 6

Number Of Ingredients 12

2 cups glutinous rice
8 dried shiitake mushrooms
⅓ cup dried shrimp
2 dried scallops
1 teaspoon olive oil
3 eggs, beaten
3 links Chinese sausage, diced
2 cups hot water, or more as needed
2 tablespoons light soy sauce, or to taste
2 teaspoons dark soy sauce
1 teaspoon white sugar
½ cup chopped cilantro, or to taste

Steps:

  • Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
  • Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
  • Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
  • Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
  • Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
  • Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
  • Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g

STICKY RICE WITH CHINESE SAUSAGE AND DRIED SCALLOPS



Sticky Rice with Chinese Sausage and Dried Scallops image

Provided by Bruce Cost

Categories     Wok     Pork     Rice     Shellfish     Side     Steam     Stir-Fry     Sausage     Scallop     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 15

2 1/2 cups Chinese or Japanese short-grain sticky ("sweet") rice
6 to 8 (1-inch-wide) large dried scallops
1/2 cup Chinese rice wine such as Shaoxing or medium-dry Sherry
12 to 15 Chinese dried black mushrooms
4 links Cantonese sweet sausage
2 bunches of scallions
1/4 cup oyster sauce (preferably premium)
2 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup peanut oil
2 tablespoons Asian sesame oil
2 teaspoons black pepper
Special Equipment
a well-seasoned 14-inch wok, preferably flat-bottomed; a 10-inch bamboo steamer with 2 tiers; cheesecloth

Steps:

  • Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours.
  • After rice has soaked at least 3 hours, fill wok with enough water for bottom rim of steamer (not rack) to rest in water, then bring to a boil.
  • Put scallops and rice wine in a small heatproof bowl. Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
  • When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok.
  • Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
  • Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes. Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder.
  • Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps.
  • Using tongs, remove bowl containing scallops from bottom tier of steamer. Reserve water in wok.
  • Reserve scallop-soaking liquid and shred scallops into "threads" with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily).
  • Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices.
  • Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts.
  • Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.
  • Pour off water from wok and dry. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute. Add sausage and scallops and stir-fry 1 minute. Add rice and stir-fry, breaking up any clumps, 1 minute. Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.

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