Name: Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 2 cups white glutinous rice -; 1/4 cup dried shrimp -; 4 dry shiitake mushrooms -; 4 tablespoons coconut oil, divided -; 4 small pink or yellow shallots, chopped -; 4 lạp xưởng, cut on a diagonal 1/4-inch thick -; 1 1/4 teaspoons sea salt, divided -; Pinch black pepper -; 1 teaspoon sugar -; 1 teaspoon pork or mushroom bouillon -; 3 spring onions, trimmed and thinly sliced -; 1 banana leaf, to serve (optional) -; Pickled vegetables, to serve (optional) -; Vietnamese hams, to serve (optional) -

Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms

1. 2 cups white glutinous rice -

2. 1/4 cup dried shrimp -

3. 4 dry shiitake mushrooms -

4. 4 tablespoons coconut oil, divided -

5. 4 small pink or yellow shallots, chopped -

6. 4 lạp xưởng, cut on a diagonal 1/4-inch thick -

7. 1 1/4 teaspoons sea salt, divided -

8. Pinch black pepper -

9. 1 teaspoon sugar -

10. 1 teaspoon pork or mushroom bouillon -

11. 3 spring onions, trimmed and thinly sliced -

12. 1 banana leaf, to serve (optional) -

13. Pickled vegetables, to serve (optional) -

14. Vietnamese hams, to serve (optional) -

How to cook deliciously - Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms

1. Stage

Soak the rice, dried shrimp, and shiitake mushrooms: In a medium bowl, add the rice and cover it with warm water by at least 2 inches. Allow to soak for at least 2 hours or overnight (up to 8 hours). If soaking overnight, place it in the fridge. In a small bowl, add the dried shrimp and cover it with warm water by at least 1 inch. Allow to soak for 10 minutes. Drain well (no need to squeeze the water out) and set it aside. In a separate small bowl, add the dried shiitake mushrooms and cover it with warm water by at least 1 inch. Allow to soak for 20 minutes. Drain well, cut into 1/4-inch slices, and set it aside.

2. Stage

Cook the aromatics, sausage, shrimp, and mushrooms: Heat a large pan over medium heat, add 1 tablespoon oil and the shallots. Cook until browned, about 8 to 10 minutes, stirring frequently. Add the lạp xưởng, shrimp, and mushrooms. Sauté for 5 minutes until the sausages start to crisp up. Drained the soaked rice into a fine mesh sieve set in the sink. Into the pan, add the drained rice, 1 teaspoon salt, black pepper, sugar, and bouillon, and stir until combined well.

3. Stage

Steam the rice: Fill a steamer pot with at least 2 inches of water, set it over high heat, and bring it to a boil. Carefully, set the steamer basket inside the pot. The steamer basket should be large enough to comfortably hold the rice mixture, which will about double in size as it cooks. Transfer the rice mixture into the steamer basket. Spread it around the edges, leaving a hole in the middle for the steam to rise and flow evenly. If your steamer basket is small, you may need to cook the rice in two batches. Reduce the heat to medium heat and steam for 40 to 60 minutes. Mix the rice every 10 minutes or so, making sure to keep the center of the steamer basket uncovered. Also, check that there is enough water in the base. After 30 minutes, check if the rice is cooked by testing a spoonful. The rice should be soft, fluffy, and a little chewy. If it is still hard, cover it and steam it for 10 more minutes, then check again. When it is ready, take the pot off the heat. Do not open the lid. Leave the rice to steam for another 10 minutes off the heat.

4. Stage

Make the spring onion oil: In a small pan over low heat, add the remaining 3 tablespoons oil. Heat for about 3 minutes. It should not ripple or smoke. If it does, take it off the heat. Add the spring onions and the remaining 1/4 teaspoon salt. Stir to coat the spring onions in the oil and immediately turn the heat off. The spring onions will cook in the residual heat.

5. Stage

Serve: Serve the rice while hot on a bed of a banana leaf set on a platter. Drizzle the spring onion oil on top. Serve alongside pickled vegetables and Vietnamese hams.