>From the Cooking.com website...
Eight Treasure Rice
Source: The Heritage of Chinese Cooking
This is the celebrated eight-treasure rice eaten at Chinese New Year. In the
early days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy
as millet was the staple grain. Eight-treasure rice depicts the almost
spiritual significance of rice to the Chinese people, bringing good fortune and
blessings to all at the beginning of a New Year.
2 cups long-grain white rice
3 cups glutinous rice
2 tablespoons peanut oil
6 Chinese dried mushrooms, soaked 20 minutes in warm water, squeezed dry,
stemmed, caps finely diced
2 dried Chinese sausages (lup chiang), diced
1 boneless chicken thigh, diced
1 tablespoon dried shrimp, soaked 20 minutes in warm water, drained
1/2 cup lotus seeds, soaked in cold water 3-4 hours, drained
1/2 cup diced onion
1/2 cup diced bamboo shoots
2 tablespoons light soy sauce
1/2 teaspoon five spice powder
2 teaspoons sesame oil
1 teaspoon salt
2 scallions, chopped
Combine the rice and wash 3 times.
Heat the peanut oil in a wok until almost smoking. Stir-fry the mushrooms, the
Chinese sausages, chicken, dried shrimp, lotus seeds, onion, and bamboo shoots
for 1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt.
Stir-fry to mix well.
Bring the rice to a rapid boil and continue to cook by the absorption method.
When most of the water has been absorbed, add the stir-fried ingredients,
mixing them through the rice. Simmer, covered, on low heat for 20 minutes. Turn
off the heat, and allow to stand for 10 minutes.
Stir the rice with chopsticks, adding the chopped scallions. Remove the rice
from the pot and pack into a lightly oiled bowl, pressing in firmly. (If
preparing a day in advance, refrigerate in the bowl until just before needed.)
Steam the rice in the bowl for 10 minutes, and invert to serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
~~~***Rhonda G in Missouri***~~~
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