Mushrooms and Chestnuts Glutinous Rice

Ingredients

• 350g Thai glutinous rice (long grain)
• 200g (about 18) frozen chestnuts (or vacuum pack chestnut)
• 150g canned black-eyed beans (peas), drained and rinsed
• 30g (about 18) dried shiitake mushrooms
• 25g (2 tablespoons) sliced shallots
• 2 teaspoon peanut oil

For the Sauce

• 1 ½ tablespoon low sodium light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon Shao-hsing wine (or dry sherry)
• 1 tablespoon dark soy sauce
• ½ tablespoon coconut sugar
• ½ tablespoon sesame seed oil
• 1 teaspoon five-spice powder
• ½ teaspoon salt, to taste
• ¼ teaspoon white pepper

For Garnishing

• 1 tablespoon toasted almond slivers
• 1 tablespoon toasted sesame seed
• ¼ cup freshly sliced spring onions (scallions)

Method

Step 1: Preparing the Ingredients

1. Rehydrate dried Shiitake mushrooms by soaking in 500ml (2 cups) of hot water for about 1 hour in a bowl. Squeeze the water out from soaked mushrooms back into the bowl and reserve the water. Mixed reserved water with cold water until there is 520ml.  Set aside. 
2. Wash the glutinous rice until the water runs clear.  Keep it aside.
3. Peel and sliced the shallots.
4. Get ready the black-eyed beans in a bowl.

Step 2: Mixing the Sauce

1. Place all sauces in a small bowl and mix thoroughly.

Step 3: Cooking the Glutinous Rice

1. Heat a heavy large pot over medium-high heat, once hot add the oil.   When the oil becomes hot and lightly smoking, add shallots and stir fry for a minute or until lightly brown. Add drained glutinous rice, stir-frying for 30 seconds then add chestnuts, black eye bean and sliced mushrooms. Add mix sauce and stir to coat all ingredients thoroughly. Add the 520ml water, stir to incorporate, and bring to a boil.
2. Once it reaches a boil, immediately reduce to medium-low heat. Cover tightly and cook for 15 minutes. Turn heat off and let it sit for at least 10 minutes, covered.
3. Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.

Step 4: Serving the Dish

1. Garnish with toasted almond slivers, sesame seed and freshly sliced spring onions (scallions), if desired.