Volcano Sticky Rice 多層火山油飯

Sticky Rice is a traditional dish that my Mom taught me to make from a recipe she learned from my grandma. After spending time in Taiwan, I was inspired by the versions created by local vendors and created my own update to this classic dish. My preparation and cooking process give this traditional rice dish a whole new flavor profile. Laying each ingredient separately and topping off with a poached egg, this gives every bite a different experience. This is my creation, Volcano Sticky Rice!

- YU TSAI

by YU TSAI SERVES  3 TO 4 PREP TIME 20 MIN COOKS IN  20 MIN DIFFICULTY  ADVANCED

photo by Yu Tsai

Ingredients

peanut or vegetable oil as needed.

3 cups (750ml) glutinous rice

2 tbsp oyster sauce (for veggie version substitute mushroom sauce)

2 tbsp dark soy sauce

1 tbsp soy sauce

2 tbsp sesame oil

1/2 cup (120ml) water (saved from dry mushroom wash)

1/2 cup (120ml) diced shallots

3 cloves of garlic, minced

1 1/2 teaspoons brown sugar

5 dried shiitake mushrooms reconstituted with water and sliced

4 fresh shiitake mushrooms

2 pods of star anise

1 teaspoon of five spice powder

5 Chinese sausage cut into slices

1/2 cup (120ml) dried shrimp soaked in water for 10 min and drained

1 tablespoon Shaoxing wine

2 inches (5cm) of diced ginger

white pepper to taste

1 poached egg

3 green onions diced with green and white parts separated

3 green onion julienned for presentation

coriander

Instructions

PRECOOK RICE:

Precook the glutinous rice in a rice cooker, being careful not to overcook. It would be better to undercook it and keep it sticky. We’ll be stir frying it later.

INSTRUCTIONS:

  1. Mix 2 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tsp white pepper and 1 tsp five spice into a bowl and set aside.

  2. With sesame oil, fry up some garlic for fragrance and set aside in a bowl for use later.

  3. In a wok, add peanut oil and fry the shallots on low heat.

  4. Add soaked dry shrimp and stir in 2 pods of star anise.

  5. Add in soaked shitake mushrooms, save the water they soaked in for later.

  6. Add in Chinese sausage and cook all until fragrant.

  7. Remove the sausage and set aside.

  8. For texture stir fry fresh mushroom and whites of green onion.

  9. Add Shaoxing wine and while stirring, reduce until caramelized and set aside.

  10. Pour the water that soaked the mushrooms into a wok.

  11. Add brown sugar and the oyster sauce mixture that we made earlier.

  12. Stir all of the cooked sticky rice into the wok and break it up as much as possible with a spatula.

  13. Mix the garlic oil we prepared into the mix, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.

  14. Turn off the heat and mix in the green onions.

PLATING:

  1. Place cooked rice into a plating ring to the 1/3 way mark, add a layer of Chinese sausage, place another rice layer.

  2. Add a layer of mushrooms and top off with more rice.

  3. Remove the ring and top the tower with a poached egg.

  4. Garnish with julienned red chilies, green onions, and coriander.

  5. Best served hot with red sweet chili sauce.

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