Sticky Rice (or xôi mặn) was always a treat for breakfast whenever Mama had time to make it. It’s savory, sweet, and filled with a variety of protein. One of Mama’s best known dishes - you gotta top it with fried shallots chef’s kiss 😚👌🏼
- 2 cups sweet rice, uncooked
- 4 dried shiitake mushrooms
- 1.5 tbsp dried shrimps
- 1/4 white onion (diced)
- 1 Chinese sausage (diced)
- 2 tbsp cooking oil
For the sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp ABC’s dark soy sauce
- 1/2 tbsp chicken powder
- black pepper
The night before cooking:
Soak sweet rice in warm water in a bowl.
Soak the shiitake mushroom in warm water in a separate bowl.
Soak the dried shrimps in warm water in a separate bowl.
The day of cooking:
Prep your ingredients by dicing the onion, dicing the Chinese sausage, and dicing the shiitake mushrooms. Set aside.
Drain the water from the sweet rice and shrimps. Set aside.
In a bowl, combine all the listed ingredients under “for the sauce” and set aside.
Pre-heat your sticky rice cooker on the stovetop by adding water and the sticky rice basket on medium high heat.
While waiting, in a separate large pan, add cooking oil over medium high heat. Sauté the onions until fragrant - 30 seconds.
Add your Chinese sausage and mushrooms. Sauté for another minute.
Add the shrimp. Combine. Then add your sauce mixture - stir well for another 30 seconds.
Add your drained sweet rice and stir until rice is evenly coated.
Directly add the mixed rice into the sticky rice cooker. Place a lid on the sticky rice cooker and cook the sticky rice over medium high heat for 25 minutes or until fully cooked.
Top the sticky rice with fried shallots and serve hot.