This is one of my favourite dishes of all time! If you've ever had dim sum, you've probably seen the traditional Lo Mai Gai (sticky rice): a popular dish made of chicken, mushrooms, rice, and Chinese sausage. I've veganized this using bean curd and peanuts, and pared down the steps for you. With a complex and delicious umami, you might be surprised to find that the ingredients and recipe are actually simple. This sticky rice makes for a beautiful packed lunch or frozen dinner for another day.
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Onion
- 2 tsp Five Spice Powder
- 3 cups Glutinous Rice
- 2 tbsp Light Soy Sauce
- 2 tbsp Dark Soy Sauce
- 8 Dried Shiitake Mushrooms
- 4 sticks Bean Curd
- 1 tsp Sesame Oil
- 1 tbsp Shaoxing Wine
- for garnish Cucumber
- to season Pepper
Directions
1. Soak the glutinous rice in water for 10 minutes.
2. Soak the mushrooms in hot, but not boiling, water. Prepare a different bowl and soak the beancurd in hot, non-boiling water.
3. Rinse the glutinous rice and set to cook. In the meantime, slice the mushroom and beancurd.
4. In a pot, add the cooking wine. Then add the light soy sauce, dark soy sauce, and sesame oil.
5. Add the mushrooms and beancurd.
6. Let it simmer for half an hour, until all of the sauce has been absorbed by the rice.
7. To serve: Fill a bowl, making sure to pack this tightly. Place a plate on top of the bowl and flip quickly. Remove the bowl—it should look as in the photo 🙂
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Photo: Debbie Tan
