Page 50 - BACGG CNY Flipbook V2 03032021

Auntie Helen’s Naw Mai Fon (Sticky Rice)

Equipment: 10-cup rice cooker

Note: Here is some information about the main ingredient, “sticky rice”. On the
market shelf it may be called glutinous sweet rice” or simply “sweet rice”. These
terms are misleading because the rice is not sweet, and it is actually gluten-free.
“Glutinous” comes from the Latin word meaning glue, or sticky. This rice is also
used to make Chinese tamales or “joong”. In Japanese cooking it is also known
as “mochi rice”.

Ingredients:

• 6 cups sweet rice (use the measuring cup that comes with the rice cooker,
which is actually ¾ of a regular cup).
• 2 cups medium grain or long grain white rice
• 4 cans (14.5 oz. size) chicken broth
• 6-8 Chinese sausages (lop cheong),
diced (about 2 cups)
• 8-10 inches Chinese-style cured pork
strip (lop yook or side pork), diced
(about 2 cups)
• 15 medium-sized dried Chinese black
mushrooms, presoaked 2 hours, diced
(about 2 cups)
• ½ tsp. black pepper
• 2 tablespoons oyster sauce

Instructions:
1. Wash and drain the rice.
2. Add the cans of chicken broth to the 8-cup line, approximately.
3. Sauté the diced lop cheong, lop yook and mushrooms. Drain the oil. Mix in
the black pepper and oyster sauce.
4. Layer one-half of the meat/mushroom mixture on top of the cold rice. Click
on the rice cooker.
5. After about 20 minutes, or when most of the water has been absorbed into
the rice, mix in the meat mixture that had been placed on top of the rice.
6. When the rice clicks off, mix in the remainder of the meat/mushroom
mixture that had been set aside, using a long-handled spoon.
7. Before serving, thoroughly mix all ingredients once again. Be sure to get
down to the bottom of the pot.
8. Garnish with cilantro or green onions. Offer oyster sauce on the side.

Submitted by Janwyn Loy Funamura