Lap Cheong Sticky Rice Stuffing
Lap Cheong Sticky Rice Stuffing
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, soaked in cold water for at least 4 hours or overnight
- 1 1/2 cups water
For the Stuffing
- 4 lap cheong, sliced into 1/4-inch rounds
- 6 dried shiitake mushrooms, soaked in hot water until soft, stems removed, diced
- 1/4 cup dried shrimp, soaked in hot water for 15 minutes, drained
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons peanut oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/4 cup mushroom soaking liquid, reserved from soaking dried shiitake mushrooms
For Garnish
- 2 scallions, sliced, for garnish
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Place the drained rice in a steamer basket lined with parchment paper or a damp cloth. Steam over high heat for 20-25 minutes, or until the rice is tender and translucent. Set aside.
⏱️ 25 min
- 2
While the rice is steaming, prepare the stuffing ingredients. In a large wok or skillet, heat the peanut oil over medium-high heat.
⏱️ 5 min
- 3
Add the sliced lap cheong to the hot oil and cook for 3-5 minutes, until slightly crispy and the fat has rendered. Remove the lap cheong from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 5 min
- 4
Add the minced shallots, garlic, and grated ginger to the wok. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Add the diced shiitake mushrooms and dried shrimp to the wok. Cook for another 3-4 minutes, stirring occasionally.
⏱️ 4 min
- 6
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, sugar, and reserved mushroom soaking liquid to create the sauce.
⏱️ 2 min
- 7
Add the steamed sticky rice to the wok with the stuffing ingredients. Pour the prepared sauce over the rice. Stir well to combine, ensuring the rice is evenly coated with the sauce and all ingredients are mixed.
⏱️ 5 min
- 8
Return the cooked lap cheong to the wok and gently fold it into the sticky rice mixture. Continue to cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 3 min
- 9
Serve the sticky rice stuffing hot, garnished with sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lap Cheong Sticky Rice Stuffing
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, soaked in cold water for at least 4 hours or overnight
- 1 1/2 cups water
For the Stuffing
- 4 lap cheong, sliced into 1/4-inch rounds
- 6 dried shiitake mushrooms, soaked in hot water until soft, stems removed, diced
- 1/4 cup dried shrimp, soaked in hot water for 15 minutes, drained
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons peanut oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/4 cup mushroom soaking liquid, reserved from soaking dried shiitake mushrooms
For Garnish
- 2 scallions, sliced, for garnish
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Place the drained rice in a steamer basket lined with parchment paper or a damp cloth. Steam over high heat for 20-25 minutes, or until the rice is tender and translucent. Set aside.
⏱️ 25 min - 2
While the rice is steaming, prepare the stuffing ingredients. In a large wok or skillet, heat the peanut oil over medium-high heat.
⏱️ 5 min - 3
Add the sliced lap cheong to the hot oil and cook for 3-5 minutes, until slightly crispy and the fat has rendered. Remove the lap cheong from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 5 min - 4
Add the minced shallots, garlic, and grated ginger to the wok. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 5
Add the diced shiitake mushrooms and dried shrimp to the wok. Cook for another 3-4 minutes, stirring occasionally.
⏱️ 4 min - 6
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, sugar, and reserved mushroom soaking liquid to create the sauce.
⏱️ 2 min - 7
Add the steamed sticky rice to the wok with the stuffing ingredients. Pour the prepared sauce over the rice. Stir well to combine, ensuring the rice is evenly coated with the sauce and all ingredients are mixed.
⏱️ 5 min - 8
Return the cooked lap cheong to the wok and gently fold it into the sticky rice mixture. Continue to cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 3 min - 9
Serve the sticky rice stuffing hot, garnished with sliced scallions.
⏱️ 1 min