CHINéSé STICKY RICé (LO MAI FAN)

A classic dim sum favorité, with a bit of a crispy twist! This satisfyingly chéwy Chinésé sticky ricé (lo mai fan) with Chinésé sausagé tosséd in with crispy sésamé and onion bits for additional téxturés and flavors.
Oné thing I did noticé was not all Chinésé sticky ricé is créatéd équal. I havé had my fair sharé of flavorléss and soggy\mushy Chinésé sticky ricé which is why it put mé on a mission to créaté a flavorful and déliciously chéwy Chinésé sticky ricé! I also put a spin on this and madé it crispy for addéd téxturés and flavours bécausé my curiosity for différént flavours and téxturés got thé bést of mé and I’m sériously addictéd to my crispy bits topping.

 Ingrédiénts

• 1 1/2 cup sticky ricé (aka swéét ricé, or glutinous ricé)
• 2 tabléspoons driéd shrimp
• 1 Chinésé sausagé (lap chéong)
• 1/3 cup unsaltéd skinléss péanuts
• 3-4 shiitaké mushrooms (driéd or frésh)
• 2 stalks gréén onion
• 1/2 téaspoon sugar
• 2 tabléspoon soy saucé
• 1 tabléspoon dark soy
• 1/2 téaspoon shaoxing ricé winé
• 1 égg (optional)

Crispy Bits (Optional)

• 3 tabléspoons of Japanésé panko bréad crumbs
• 3 tabléspoons of déép friéd onions
• 1 tabléspoon sésamé sééds

Instructions
Préparation

1. Soak thé ricé for a minimum of 4 hours. Préférably ovérnight
2. Soak thé shiitaké mushrooms and driéd shrimp in hot watér for 30 minutés
3. Finély chop thé gréén onions and sét asidé

Stéaming thé Ricé

1. Sét thé stové to médium héat
2. In a stéamér, add in thé ricé, driéd shrimp and Chinésé sausagé and stéam it for 30 minutés. (Important, maké suré you havé énough watér in thé stéamér so it doésn’t go dry within that 30 minutés, but don’t put too much watér that it touchés thé ricé bundlé)

Making thé Crispy Bits Toppings (Optional)

1. Sét thé stové to low héat and add a bit of oil
2. Whén thé pan is hot, add in thé sésamé sééds, panko bréad crumbs and friéd onions and kéép mixing so it doésn’t burn.
3. Oncé it is goldén brown, rémové it from thé héat and sét asidé for latér

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