Chinese New Year sweet rice

    Chinese New Year sweet rice

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    3hr


    4 people made this

    About this recipe: This is a traditional Chinese sweet rice recipe that is usually served for the Chinese New Year. This recipe was handed down to me from my dad who liked to eat this alone as a main dish, so it's a little heartier than most other sweet rice recipes. For those of you who know what Chinese sweet rice is, this is the most delicious recipe yet!

    Ingredients
    Serves: 8 

    • 575g uncooked jasmine rice
    • 375ml water
    • 300g dried shiitake mushrooms
    • 3 tablespoons oyster sauce, divided
    • 2 tablespoons soy sauce
    • 2 tablespoons cornflour
    • 1 teaspoon salt
    • 1 tablespoon caster sugar
    • 1 tablespoon red wine
    • 3 links lop chong (Chinese-style sausage)
    • 1 tablespoon sesame oil
    • 500g fresh prawns - peeled, deveined and diced
    • 100g cooked pork sausage, diced
    • 1 bunch spring onions, diced
    • 100g fresh water chestnuts, peeled and diced
    • 225g frozen garden peas

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:1hr15min  ›  Ready in:3hr 

    1. Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.
    2. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems and slice.
    3. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornflour, salt, sugar and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes.
    4. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.
    5. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, spring onion and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

    Chinese New Year

    Most of the dishes served during Chinese New Year are symbolic of something positive and hopeful.
    Chicken and fish, for example, symbolise happiness and prosperity - especially when served whole.
    Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
    Noodles represent longevity: therefore, they should never be cut!
    Duck symbolises fidelity, while eggs signify fertility.
    Bean curd or tofu, however, is avoided because its white colour suggests death and misfortune.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    35

    I think there is an error in the first ingredient of this recipe. Chinese Sweet Rice is always made with a short-grain rice called glutinous rice (aka sweet rice or sticky rice). Jasmine rice is a long-grain rice and will not yield the sticky consistency. The two types of rice are not interchangeable in recipes.  -  31 Jan 2003  (Review from Allrecipes US | Canada)

    by
    28

    In reference to the first review: It is your assumption that the author is referring to "sticky rice". However, the phrase "sweet rice" is also applied to Jasmine rice because it is named after the sweet-smelling jasmine flower of Southeast Asia. Jasmine rice has a naturally distinctive scent released during the cooking process and is likened to a flowery perfume. In addition, the ingredients in this recipe go perfectly with a rice grain such as Jasmine rice that can separate without difficulty. It makes it easier to combine the ingredients in this dish in such a way that each bite can blend the various flavors. Don't forget: Wok at least three times a week for a healthy heart!  -  31 Jan 2003  (Review from Allrecipes US | Canada)

    by
    8

    i think this is probably more of a fried rice. the sweet rice version you're thinking of, the ingredients are steamed with the rice.  -  27 Jan 2008  (Review from Allrecipes US | Canada)

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