Ingredients
Sweet Rice (2 cups)
Long Grain Rice (1 cup)
Broth (1.5 cups)
Brown Sugar, Chinese (wang tong)
Lop Cheung (chinese sausage)
Duck Liver BBQ
Ham (preserved, smoked or Chinese bacon…)
Chinese mushroom (shintake, dong goo)
Celery heart
Scallions
Cilantro
Soy Sauce
Chestnuts (roasted)
Shrimp (dried)
Scallops (dried)
Salt
White pepper
Vinegar
Soy Sauce (dark)
Chinese whiskey
Onion (yellow)
Oyster sauce
Oil
Oil (sesame)
Preparation
Sweet Rice: wash & soak for at least 2 hours (best to soak overnight). Regular rice; just wash before cooking. Dissolve small piece of Chinese brown sugar in the broth. Cut up 1 Chinese sausage into pieces (lop cheung). Dice 2 BBQ duck livers. Slice ham into little pieces. Soak dried shrimp & scallops in water, then cut up into little pieces (save the soaking water). Soak Chinese mushrooms (Shintake) for at least 20 minutes, then slice up into little pieces. Dice celery heart. Dice scallions. Dice onion.
Crush chestnuts and toast in the wok (no oil).
Stir fry Chinese sausage & ham, then place into collander to drain fat.
Stir fry yellow onions, mushroom, celery heart and scallions. Add chestnuts, then rice. Coat rice well with mixture. Add green onions. Add broth and cilantro and mix well. Add oyster sauce, soy sauce & dark soy sauce. Stir well. Cover and low simmer for 25 minutes. Turn fire off and mix up the rice in the wok. Let rice sit 15-20 minutes. Then mix up and servce. Garnish with cilantro.
