Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 1/2 cups of water
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of honey
- 1/4 cup of brown sugar
- 2 tablespoons of rice vinegar
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of five-spice powder
- 1/4 teaspoon of white pepper
- 1 pound of Chinese barbecue pork, sliced
Special equipment needed:
- Rice cooker or pot with lid
- Large mixing bowl
- Wok or large skillet
Step-by-step instructions:
1. Rinse the glutinous rice with cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. In a mixing bowl, combine the soy sauce, oyster sauce, honey, brown sugar, rice vinegar, vegetable oil, sesame oil, minced garlic, minced ginger, five-spice powder, and white pepper. Mix well.
3. Drain the soaked rice and add it to the mixing bowl with the sauce. Mix well to coat the rice evenly.
4. Transfer the rice mixture to a rice cooker or pot with a lid. Add 2 1/2 cups of water and stir well. Cook the rice according to the instructions of your rice cooker or bring the pot to a boil, then reduce the heat to low and simmer for 20-25 minutes until the rice is cooked and sticky.
5. While the rice is cooking, heat a wok or large skillet over high heat. Add the sliced Chinese barbecue pork and stir-fry for 2-3 minutes until heated through.
6. Serve the sticky rice with the Chinese barbecue pork on top. Garnish with chopped scallions or cilantro if desired.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Cook the rice on low heat and stir-fry the pork on high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 550
Fat: 17g
Carbohydrates: 80g
Protein: 20g
Sodium: 1200mg
Sugar: 25g
Substitutions for ingredients:
- You can use regular long-grain rice instead of glutinous rice, but the texture will be different.
- You can use pork belly or chicken instead of Chinese barbecue pork.
Variations:
- You can add diced carrots, peas, or corn to the rice for extra flavor and color.
- You can use different sauces or seasonings to marinate the pork, such as hoisin sauce, garlic powder, or chili flakes.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Soaking the rice before cooking helps to soften it and reduce the cooking time.
- Use a non-stick wok or skillet to prevent the pork from sticking to the pan.
- You can make the rice ahead of time and reheat it in the microwave or on the stove.
Storage instructions:
Store any leftover rice and pork separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stove with a splash of water to prevent it from drying out. Reheat the pork in the microwave or on the stove until heated through.
Presentation ideas:
Serve the sticky rice and pork in a large bowl or on individual plates. Garnish with chopped scallions or cilantro for color and flavor.
Garnishes:
Chopped scallions or cilantro
Pairings:
This dish pairs well with steamed vegetables, such as broccoli or bok choy, and a side of hot and sour soup.
Suggested side dishes:
Steamed vegetables and hot and sour soup
Troubleshooting advice:
- If the rice is too sticky, add a splash of water and stir to loosen it up.
- If the pork is too dry, add a tablespoon of water or soy sauce to the wok or skillet and stir to coat the pork.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Sticky rice with Chinese barbecue pork is a popular dish in Cantonese cuisine, which originated in the Guangdong province of China. It is often served as a dim sum item or as a main course in Chinese restaurants.
Flavor profiles:
The sticky rice is savory and slightly sweet, with a hint of garlic and ginger. The Chinese barbecue pork is tender and flavorful, with a smoky and sweet taste.
Serving suggestions:
Serve the sticky rice and pork as a main course for lunch or dinner, or as a side dish for a larger Chinese meal.
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Region: Chinese