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New York, New York Chestnut mushrooms sticky rice bowl ‘香菇栗子油饭’⁣⁣ Credit ⁣⁣⁣ R…

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New York, New York

Chestnut mushrooms sticky rice bowl😋 ‘香菇栗子油饭’⁣⁣
Credit @woon.heng
Recipe (yields 4-5 servings)⁣⁣⁣
– 2 cups of glutinous rice (rinse until water turns clear, and soak overnight or up to 4 hours, then drain well)⁣⁣⁣
– 1/2 cup roasted chestnut⁣⁣⁣
– 1/4 cup sliced Chinese/Shiitake mushrooms⁣⁣⁣
– 7-8 small shallots (~100g), finely sliced⁣⁣⁣
– 2 teaspoons sesame oil⁣⁣⁣
– oil, salt to taste⁣⁣⁣
– chopped scallion & fried shallots⁣⁣⁣
– water⁣⁣⁣
⁣⁣🌱Sauce: 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine/vegetable broth, 1/2 tablespoon stir fry sauce, 1 teaspoon thick dark soy sauce for color (optional), 1-1.5 teaspoon salt, 1/2 teaspoon white pepper⁣⁣ (use gluten-free sauces if needed)⁣
1. In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.⁣
2. Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil. Turn off the heat and set aside. ⁣
3. Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.⁣
4. Steam rice over high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference. Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time. ⁣
5. Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. I paired it with some sautéd bok choy.⁣⁣⁣

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