Oriental Rice Stuffing With Sausage And Cabbage
7 Aug 2010
|Glutinous rice||1 1⁄2 Cup (24 tbs), uncooked|
|Dried oriental mushrooms||6|
|Shao hsing rice wine/Dry sherry||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Yellow bean sauce||1 Tablespoon|
|Peanut oil||3 Tablespoon|
|Unsalted cashews/Peanuts, preferably raw||1⁄3 Cup (5.33 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Minced green onion||1 Tablespoon|
|Diced bok choy||1 Cup (16 tbs) (Also Called Chinese Cabbage)|
|Chinese sausage||1 , thinly sliced|
|Turkey liver/2 chicken livers||1 , chopped|
Wash rice thoroughly and discard any foreign particles.
Cover with cold water and soak at least 4 hours.
Arrange on thin layer of cheesecloth in steamer.
Set over hot water and steam until rice is cooked, about 45 minutes.
Oriental Rice Stuffing With Sausage And Cabbage Recipe