The Cantonese Sticky Rice (Lo Mai Fan) My Dad's Made 100,000 Times

Ingredients

• 1 oz Chinese sausage
• 2 oz cured pork belly
• 1 oz dried shiitake mushroom
• 1 oz dried shrimp
• 2 oz green onion
• 2 oz cilantro
• 4 oz jasmine rice
• 20 oz glutinous rice
• 2 cloves garlic
• 22 oz boiling water
• 3 tbsp oil
• 1 tsp dark soy sauce
• 1 tsp salt
• 1 tsp light soy sauce
• 1 tsp dark soy sauce

Instructions

1. 1

   Prepare rice: Because glutinous rice alone is very soft and squishy, we mix in some jasmine rice for structure, which keeps our final dish from getting overly soft.

2. 2

   Prepare dried ingredients: Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water, which will help them soften up faster than if they were to soak in cold water.

3. 3

   Cut cured meats: Cured pork belly is very dense, so it's hard to cut through, even with a sharp or heavy knife. Be careful! Make sure that your non-cutting hand is grasping the meat with a claw-like grip, with fingertips tucked under so they don't get bit by a slipping knife.

4. 4

   Prepare aromatics: Peel garlic. Then, smash and mince them finely.

5. 5

   Cook rice: We use a rice cooker, but if you're used to cooking rice another method, that's fine too!

6. 6

   Stir-fry ingredients: When the rice is done cooking, it's time to start stir-frying everything together!

7. 7

   Stir-fry rice: Stir the rice with chopsticks to make sure that the seasoning from earlier is well-mixed. Add oil to the rice and stir it in.

8. 8

   Plate & serve: Scoop the sticky rice, now speckled throughout with little flavor gems of meat and mushrooms, into the serving dish. If you reserved those stir-fried ingredients and green garnishes, layer on the stir-fried ingredients first, and then sprinkle the green garnishes on top. Enjoy!