Main Dishesbonappetit3.6
Dutch Oven No Mai Fan
Sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits makes this one-pot recipe pure comfort in a bowl.
👥 8 Servings👤 Peter Som📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
Rinse glutinous rice and jasmine rice in several changes of cold water in a medium bowl until water runs clear. Drain well and set aside.
2
Combine shallots, garlic, and oil in a small Dutch oven or large saucepan. Cook over medium-high heat, stirring occasionally, until shallots are tender and beginning to turn golden brown around edges, about ⏱️ 3 minutes. Reduce heat to medium and add lap cheong and mushrooms. Cook, stirring occasionally, until mushrooms are browned in spots, about ⏱️ 3 minutes. Stir in dark soy sauce, oyster sauce, and reserved rice.
large shallots, thinly sliced3lap cheong (Chinese sausage, such as Kam Yen Jan), chopped4
3
Pour in broth and season with salt; stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook until rice is tender, 20–⏱️ 25 minutes.
4
Remove pot from heat and stir in peas, ½ cup cilantro, and ½ cup scallions. Transfer rice to a platter and top with more cilantro and scallions.
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