Chinese Sticky Rice (Nuomi Fan)

Name: Chinese Sticky Rice (Nuomi Fan)
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 quarts, 18-20 serving(s)
Ingredients: 4 cups sweet rice; 2 cups jasmine rice; 25 dried shiitake mushrooms; 6 Chinese sausage (lop chong); 1 lb Chinese barbecue pork, lean, store-bought; 1 tablespoon vegetable oil; 2 1/2 tablespoons soy sauce; 5 cups low sodium chicken broth; 3 tablespoons oyster sauce; 1 cup scallion, chopped; 1 cup cilantro, chopped

Submitted by Nado2003

"My kids love this stuff. I found this recipe online at http://sundaynitedinner.com/chinese-sticky-rice/ I am posting it to get nutritional values."

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Ready In:: 1hr 40mins
Ingredients:: 11
Yields:: 4 quarts
Serves:: 18-20

ingredients

4 cups sweet rice
2 cups jasmine rice
25 dried shiitake mushrooms
6 Chinese sausage (lop chong)
1 lb Chinese barbecue pork, lean, store-bought
1 tablespoon vegetable oil
2 ¹⁄₂ tablespoons soy sauce
5 cups low sodium chicken broth
3 tablespoons oyster sauce
1 cup scallion, chopped
1 cup cilantro, chopped

directions

1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover.
2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps.
3) Chop sausage and barbecued pork and set aside separately.
4) Heat large wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1 tablespoon soy sauce, stir to combine, remove from heat, and set aside.
5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.