Taiwanese Sticky Rice (Soy-Free)

Ingredients

• 3 cups Sweet Rice (Glutinous Rice)
• 8 each Dried Shiitake Mushrooms
• 1/4 cup Dried Shrimp
• 2 links Chinese Sausage (Lap Cheong)
• 3 tbsp Coconut Aminos
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 2 stalks Green Onions
• 3 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 3 cups of Sweet Rice (Glutinous Rice) into a large bowl. Cover the rice completely with water. Allow the rice to soak for a minimum of 4 hours, or ideally, overnight. After soaking, drain the rice completely using a fine-mesh sieve.
2. 2In two separate small bowls, place the 8 Dried Shiitake Mushrooms in one and the 1/4 cup Dried Shrimp in the other. Cover both with warm water and let them soak for 20-30 minutes, until they are soft to the touch. Once softened, drain both the mushrooms and shrimp completely. Finely chop the rehydrated 8 Dried Shiitake Mushrooms into approximately 0.635 cm pieces and the 1/4 cup Dried Shrimp into approximately 0.3175 cm pieces.
3. 3Dice the 2 links of Chinese Sausage (Lap Cheong) into 0.635 cm pieces. Finely chop the 2 stalks of Green Onions into 0.3175 cm pieces; set them aside for garnish.
4. 4Heat the 1 tbsp of Vegetable Oil in a large 35.56 cm wok or a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the finely chopped 8 Dried Shiitake Mushrooms and the finely chopped 1/4 cup Dried Shrimp. Sauté for 2-3 minutes, stirring constantly, until they become noticeably fragrant. Then, add the diced 2 links of Chinese Sausage to the wok. Continue to cook for another 3-5 minutes, stirring occasionally, until the sausage pieces are lightly browned.
5. 5Add the drained 3 cups of Sweet Rice to the wok with the sautéed ingredients. Stir-fry everything together for 2-3 minutes, ensuring the rice is thoroughly mixed and coated. Pour in the 3 tbsp of Coconut Aminos and the 1 tbsp of Sesame Oil. Stir well for 1 minute to evenly coat all the rice and other ingredients.
6. 6Carefully transfer the entire mixture from the wok into a steamer basket. Place the steamer basket over a large pot, ensuring the basket does not touch the bottom of the pot. Add 3 cups of water to the bottom of the pot, making sure the water level is below the steamer basket. Cover the steamer tightly with a lid. Steam over medium-high heat (190.6°C / 190°C) for 45-60 minutes. The rice is fully cooked when it is tender, sticky, and a single grain tastes soft when tested.
7. 7Once steamed, remove the Taiwanese Sticky Rice from the steamer. Garnish immediately with the finely chopped 2 stalks of Green Onions. Serve hot.

Substitutions

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