Stir fry glutinous rice

I have tried many times to cook glut rice using rice cooker and even claypot, with varying degrees of success. I did not know that you could cook it from scratch in a wok, much like you would with risotto rice. Here's the best method by iShootiPost, augmented with ZongJian

Ingredients

2C glutinous rice

50g dried shrimp, rehydrated (see instructions below) and sliced finely

4 tbsp chinese rice wine

3 pieces of scallop (optional), rehydrated (see instructions below) and shredded

4 shitake dried mushrooms, rehydrated (see instructions below) and cubed

2 tbsp soya sauce + 2 tsp

2 tbsp mirin

1 to 2 lap cheong, thinly sliced or cubed

100g pork belly, skin removed and sliced thinly or cubed

Dash of pepper

Water

1 tsp chicken stock

Oil for frying

1 tsp sugar

1 can braised peanuts

Garnish with spring onion and fried shallots

Method

1. Soak the glut rice in boiling water for around 30 minutes (more is ok) or 2h in room temp water. Drain thoroughly. It will look a bit translucent.

2. Soak the dried shrimp in the 2 tbsp chinese rice wine to remove the fishy smell. Similarly, soak the scallop in another 2 tbsp chinese rice wine. Once ready, drain and and tear up scallop. Reserve the soaking liquids.

3. Soak the shitake mushrooms in 2 tbsp soya sauce and 2 tbsp mirin or water. Drain and reserve the liquid. Slice the mushrooms.

4. Marinade pork with 2 tsp soya sauce and dash of pepper. 

5. Combined the soaking liquids and add enough water to top up to 300ml 'stock' for frying the rice. Add the chicken stock and stir well. It sld taste salty but not overly salty.

6. Warm up a wok and add oil. Fry the pork and let it render.

7. Add in the lap cheong and render.

8. Add in the shrimp, mushrooms, and scallops. 

9. Add in the rice and stir until coated with the oil. Fry until any leftover water is absorbed.

10. Start adding the stock, a little at a time and stirring until it is absorbed. This process takes about 8 to 10 minutes. Guage done-ness to decide when to stop adding stock. Add the tsp of sugar.

11. Add the braised peanuts, liquid and all and stir it in.

12. Dash on more white pepper and garnish with green onions if required.

All in one mega char siu

Combined in CiciTV and RotiAndRice (altho she used AF). One recipe used chu hou and another used hoisin. Even though they say hoisin can substitute chu hou, I find they're actually quite different. Hoi sin gives that signature char siu sauce tastes but chu hou has the umami flavour from seafood. To amp up the umami, I added oyster sauce. 

Ingredients

500g pork neck, shoulder or leg

Marinade

1 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp sugar

2 cubes namyu (red fermented beancurd)

1 tbsp hoisin sauce 

1 tbsp chu hou sauce

1 tsp oyster sauce

2 tbsp chinese cooking wine (rose wine if available)

1 tbsp Korean plum extract

dash of pepper

Glaze

2 tbsp honey (or maltose if available)

2 tbsp oligodang

Method

1. Cut up the meat into 2 inch wide strips.

2. Marinade in all the marinade ingredients for 24 to 48 hours in a ziplock. Store in the fridge.

3. Next day, remove the meat from the marinade and blot as dry as possible with kitchen towels.

4. Prepare a roasting tray with a rack (ie cover with foil etc otherwise it becomes impossible to wash off).

5. Mix the glaze and pour it into the marinade.

6. Roast at 200 deg C for 20 minutes, basting once using the sweetened marinade.

7. Turn over and baste. If you use a rack, you don't have to turn it over. Cook for a further 20 minutes or until cooked (use a thermometer if needed). Baste once or twice more.

8. With the drained marinade, microwave until cooked around 2 to 3 minutes depending on microwave power. 

9. Serve sliced up, using the cooked marinade as the sauce.