Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf
Photo by Marcus Nilsson

Ingredients

  • 2 tablespoons soy sauce
  • 2 cups water
  • 2 bunches scallions
  • ½ cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
  • 1 well-seasoned 14-inch flat-bottomed wok with a lid
  • 2 small metal or bamboo skewers
  • ¼ cup pine nuts
  • + 11 more ingredients
    • 1 collapsible steamer rack with center stem removed
    • 1 tablespoon peanut or vegetable oil
    • 3 cups Asian short-grain sticky ("sweet") rice
    • 1 tablespoon Asian sesame oil
    • 1 tablespoon ginger
    • 12 Chinese dried black mushrooms or dried shiitake mushrooms
    • 4 links Chinese sweet sausage (also called lop chong)
    • 2 3-ounce cans smoked oysters
    • 1 10-inch (5-cup) deep-dish pie plate
    • 3 dried lotus leaves
    • 1 tablespoon sugar

Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water. Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hou...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network