I have left over glutinous rice from rice wine making, so I decided to cook this glutinous rice. I have cooked glutinous rice a few times, but today I'm trying something different as I've added Sichuan flavour - Sichuan peppercorn. Surely it will have bit of spicy and hot flavour.
Firstly, let me introduce glutinous rice. Glutinous rice is also called sticky rice because it turns sticky when cooked. It is commonly to be used to make desert in Asian countries for festivals. In Chinese culture, we viewed this as cheap way of food medication as glutinous rice is rich in vitamin B. In Chinese medicine, it benefits to stomach, less sweating, and stronger your overall body, good for people who suffer diabetes, obesity, and those who has long-term illness such as kidney problems.
However, one should not eat glutinous rice too much in one time because it's bit hard to digest.
Ingredients:
1. Glutinous rice, simmering them at least for 2 hours
2. Pork slice, or use Chicken is better
3. Dried mushroom, simmering them with water to soften them for at least 15 minutes, then slice them
4. Sichuan Peppercorn, 5g (not too much)
5. Some garlic slices
Instructions:
1. Add oil in the pan, then add in garlic slices and Sichuan peppercorn and fry a while. Then add in mushroom slices and pork slices, salt/pepper/light soya sauce/dark soya sauce (as you preferred). Fry them together for a while.
2. Add in glutinous rice, fry them altogether for about 5-10 minutes.
3. Move them to a steamer and steam them for about 40 minutes-60 minutes (depends your steamer and how soft you'd like it to be).
Once it's soft then it's ready to be served.
Taste:
I think it's better to not to use Sichuan peppercorn, but stick to the original recipe: with dried little prawn. Serve it with fried peanuts will be great.
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