Chinese Sticky Rice, also known as Lo Mai Fan, is a beloved dish that’s both comforting and rich in flavor. This traditional dish is often enjoyed during festive occasions, but it’s so delicious that it deserves a spot in your regular meal rotation. The combination of glutinous rice, umami-rich mushrooms, savory Chinese sausage, and a fragrant sauce makes this dish truly irresistible. With its sticky texture and deep flavors, Lo Mai Fan is a perfect representation of Chinese culinary heritage. Let’s explore how to make this authentic and flavorful dish at home!
Ingredients:
Dry Ingredients:
- 2 cups glutinous rice (also known as sticky rice or sweet rice)
- 6 dried shiitake mushrooms
- 2 tablespoons dried shrimp
- 3 links Chinese sausages (or Chinese cured pork belly)
For the Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- ⅛ teaspoon salt
For Stir-Frying:
- 2 tablespoons neutral cooking oil
- 3 cloves garlic, coarsely minced
- 3 stalks scallions, finely chopped
- ⅓ cup roasted peanuts
Instructions:
- Prepare the Rice: Start by rinsing the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best texture. Drain the rice well before cooking.
- Soak the Mushrooms and Shrimp: While the rice is soaking, place the dried shiitake mushrooms in a bowl of warm water and soak for about 30 minutes until they are soft. Do the same with the dried shrimp, soaking them in a separate bowl of warm water for about 15 minutes. Once soaked, drain and finely chop the mushrooms and shrimp, and set them aside.
- Cook the Sausages: Steam the Chinese sausages (or cured pork belly) for about 10-15 minutes until they are fully cooked. Once cooked, let them cool slightly, then slice them into thin pieces. Set aside.
- Make the Sauce: In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, sugar, ground white pepper, and salt. Stir until the sugar is dissolved, and set the sauce aside.
- Cook the Rice: In a large pan or wok, heat the neutral cooking oil over medium heat. Incorporate the minced garlic and cook until aromatic, which should take around 1 minute. Add the chopped mushrooms, dried shrimp, and sliced Chinese sausage to the pan. Stir-fry for 2-3 minutes until the ingredients are well combined and fragrant.
- Add the Rice and Sauce: Add the soaked and drained glutinous rice to the pan, stirring constantly to ensure the rice is well mixed with the other ingredients. Gradually add the mushroom soaking water (about 1-1.5 cups), stirring continuously. Pour in the prepared sauce and continue to stir-fry the rice mixture until all the liquid is absorbed and the rice is cooked through, about 15-20 minutes. If the rice is not fully cooked, you can add a little more water and continue cooking until it reaches the desired texture.
- Finish with Garnishes: Once the rice is fully cooked and the flavors are well incorporated, stir in the chopped scallions and roasted peanuts. Give the rice a final toss to distribute the garnishes evenly.
- Serve: Transfer the Lo Mai Fan to a serving dish and garnish with extra scallions and peanuts if desired. Serve hot and enjoy this savory, sticky delight!
Conclusion:
Chinese Sticky Rice (Lo Mai Fan) is a flavorful and satisfying dish that brings the essence of Chinese cuisine to your table. The sticky rice, infused with the deep umami flavors of soy sauce, mushrooms, and Chinese sausage, creates a dish that’s both comforting and indulgent. Perfect as a main course or a hearty side dish, Lo Mai Fan is a versatile recipe that will delight your taste buds. Whether you’re making it for a special occasion or just a cozy dinner at home, this dish is sure to impress.