Ingredients:
Long-grain glutinous rice 3 rice-cooker cups
Pork lard 60 g
Dried shrimp 40 g
Small dried scallops 90 g
Rice wine, enough to cover the scallops
Minced ginger 26 gSeasoning:
Salt 0.5 tsp
Black bean soy sauce 2 tbsp
Dark brown sugar 1 tbsp
Rice wine 1 tbsp
Cheng Chi fried shallots 4 tbsp
1. Rinse the glutinous rice, drain, then add 2–2.4 rice-cooker cups of water and soak for 2 hours. Add a little shallot oil when it goes into the rice cooker, so the grains stay separate.
2. Rinse the dried shrimp.
3. Soak the dried scallops in rice wine for about 2 hours until soft, then drain.
4. Finely chop the ginger.
5. Dry-fry the scallops in a wok to drive off the surface moisture.
6. Add the minced ginger and the lard and fry the scallops gently over a low heat.
7. Add the dried shrimp and fry.
8. Add the seasoning (salt, black bean soy sauce, dark brown sugar) and stir until fragrant.
9. Add the cooked glutinous rice and mix through while hot.
10. Add the fried shallots and mix again.
11. Return it to the rice cooker on keep-warm, and hot oil rice is ready whenever you are.
