SAVORY STICKY RICE WITH BACON AND CHINESE SAUSAGE (for 4 to 6)
2 cups glutinous (sweet) rice, preferably long grain
4 ounces thick-sliced smoked bacon, cut into ½ inch pieces
2 ounces Chinese sausage, chopped
1 cup diced onion
6 small dried red chiles or ½ teaspoon red pepper flakes
1 tablespoon chopped dried shrimp
4 ounces shiitake mushrooms, chopped
salt and pepper
2 teaspoons grated ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons Chinese sweet wine or sherry
3 or 4 scallions, slivered
1. Rinse, soak and steam rice according to directions in the basic recipe.
2. While rice steams, cook bacon and sausage in a wok or skillet over medium heat to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
3. Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape the bottom of the pan with a wooden spoon to deglaze. Add ½ cup water and simmer 1 minute.
4. Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.
from David Tanis, the New York Times, 6.19.2013