台式油飯Taiwanese Sticky Rice with Pork and Mushrooms (You Fan)

Prep 25 min·Cook 45 min·Rest 4 h

1. 1You're here
   Step 1.

   Rinse the glutinous rice and soak in cold water for at least 4 hours, or overnight. Drain very well.

   500 g Glutinous rice

2. 2
   Step 2.

   Line a steamer with a damp cloth or baking paper, spread the rice over it, make a few holes with a chopstick and steam over a high heat for 25 minutes.

   500 g Glutinous rice

   25 minSteam
3. 3
   Step 3.

   Meanwhile, heat the dark sesame oil gently in a wok and fry the ginger until golden. Add the shiitake and dried shrimp and fry for 2 minutes.

   3 tbsp Taiwanese dark sesame oil15 g Ginger, finely shredded6 Dried shiitake, soaked and sliced (keep the water)30 g Dried shrimp, soaked 10 minutes

   Stir-fry
4. 4
   Step 4.

   Add the pork and stir-fry until it changes colour, then add the rice wine, soys, sugar, pepper, fried shallots and the shiitake water. Bring to the boil.

   200 g Pork belly or shoulder, cut into thin strips2 tbsp Rice cooking wine (mijiu)3 tbsp Light soy sauce1 tbsp Dark soy sauce1 tsp Sugar½ tsp White pepper3 tbsp Fried Shallots and Shallot Oil150 ml Shiitake soaking water (topped up with water)

   Stir-fry
5. 5
   Step 5.

   Turn the heat to low, add the steamed rice and toss with a spatula and chopsticks for 3–4 minutes until it has absorbed all the liquid and is evenly coloured.

   500 g Glutinous rice200 g Pork belly or shoulder, cut into thin strips

   Stir-fry

   Wok-chan's tip鑊仔貼士

   Toss rather than press, or the rice turns pasty.
6. 6
   Step 6.

   Return the rice to the steamer and steam for another 15 minutes until glossy and chewy-tender.

   500 g Glutinous rice

   15 minSteam
7. 7
   Step 7.

   Serve hot with coriander and sweet chilli sauce.

   500 g Glutinous riceto taste Coriander, to serveto taste Sweet chilli sauce, to serve