Name:
Recipe name and category: Grandma’s Sticky Rice, Entrée/Side Dish
No. of servings:
Preparation time:
Recipe ingredients and
directions:
8 cups of sweet rice
8 cups water
1 lb Chinese BBQ pork
1 lb chicken, diced
1 lb pork, diced
½ lb Chinese sausage, diced
½ cup shiitake mushrooms,
thinly sliced
sugar to taste
salt and pepper to taste
soy sauce to taste
In a large rice cooker add
water to the sweet rice (there should be enough water to cover the rice about ½
inch above the level of the rice). Let
the sweet rice soak in the water until the water has been completely absorbed
by the sweet rice. Start the rice
cooker, and cook the sweet rice until done; do not turn off the rice cooker,
let rice continue to cook on low heat for 30 minutes.
While the sweet rice is
cooking, heat cooking oil in a large frying pan or wok and add the remaining
ingredients and cook until the meats are thoroughly cooked. Add sugar, salt and pepper, and soy sauce to
taste. Remove the pan from the heat and
set aside.
When the sweet rice is done
cooking, stir the sweet rice thoroughly until the rice is fluffy. Carefully add
the meat and mushroom mixture into the sweet rice until the all the ingredients
are evenly distributed in the sweet rice.
Recipe source: Our
grandmother, Hang Louie.
Recipe anecdote:
Please note the rice used in this recipe is sweet rice. The sweet rice, Chinese sausage and Chinese
BBQ pork can be found at Uwajimaya, 10500 SW Beaverton Hillsdale Hwy,
Beaverton, OR. The brand of sweet rice
we use is: Sho-Chiku-Bai. Our favorite place to buy Chinese BBQ pork
is at Good Taste Restaurant, 18 NW 4th Avenue, Portland,
OR.