Whole Quail With Sticky Rice With Chinese Sausage Recipes

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SEARED SCALLOPS WITH HOT GARLIC OIL AND CHINESE SAUSAGE STICKY RICE PACKAGE



Seared Scallops with Hot Garlic Oil and Chinese Sausage Sticky Rice Package image

Provided by Ming Tsai

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

Canola oil to cook
12 large scallops (U-8)
Salt and black pepper to taste
1/4 cup cilantro leaves
16 cloves of garlic, thinly sliced
1/2 cup peanut oil (Lion and Globe brand)
3 cups sushi rice
Water to cover rice
1/4 cup dried scallops
2 diced lapchang, (Chinese sausage)
1/2 cup sliced scallions
1/3 cup oyster sauce
1/4 cup chopped cilantro
Salt and white pepper to taste
4 lotus or banana leaves

Steps:

  • In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil.
  • HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.
  • STICKY RICE PACKAGE: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.

STICKY RICE WITH CHINESE SAUSAGE



Sticky Rice with Chinese Sausage image

Categories     Wok     Mushroom     Rice     Side     Stir-Fry     Sausage     Fall     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 17

3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Garnish: thinly sliced scallion greens
Special Equipment
a wok

Steps:

  • Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
  • Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
  • Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
  • Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
  • *Available at Asian markets and Kam Man Food Products (212-571-0330).

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