Sticky Rice With Chinese Sausage And Dried Scallops
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 bunches
Scallions (of)2 tbsps
Light Soy Sauce1 tbsp
Sugar1 tsp
Kosher Salt1 cup
Peanut Oil2 tsps
Black PepperDirections:
1
Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours
2
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
3
Put scallops and rice wine in a small heatproof bowl
4
Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours
5
(Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching
6
) 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
7
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
8
(Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching
9
) 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
10
Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps
11
Reserve 1/2 cup mushroom- soaking liquid and discard remainder
12
Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter
13
Once rice has cooled, lightly wet your hands and break up large clumps
14
Using tongs, remove bowl containing scallops from bottom tier of steamer
15
Reserve water in wok
16
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)
17
Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes
18
When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices
19
Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts
20
Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved
21
Pour off water from wok and dry
22
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
23
Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides
24
Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute
25
Add sausage and scallops and stir-fry 1 minute
26
Add rice and stir-fry, breaking up any clumps, 1 minute
27
Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes
28
Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well
29
Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours
30
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
31
Put scallops and rice wine in a small heatproof bowl
32
Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours
33
(Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching
34
) 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
35
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
36
(Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching
37
) 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
38
Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps
39
Reserve 1/2 cup mushroom- soaking liquid and discard remainder
40
Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter
41
Once rice has cooled, lightly wet your hands and break up large clumps
42
Using tongs, remove bowl containing scallops from bottom tier of steamer
43
Reserve water in wok
44
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)
45
Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes
46
When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices
47
Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts
48
Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved
49
Pour off water from wok and dry
50
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
51
Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides
52
Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute
53
Add sausage and scallops and stir-fry 1 minute
54
Add rice and stir-fry, breaking up any clumps, 1 minute
55
Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes
56
Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well