Rice Cooker Sticky Rice with Chinese Sausage ｜ 電飯煲臘味糯米飯
Back then I was living in Hong Kong, and this Rice Cooker Sticky Rice with Chinese Sausage was my winter-night ritual. Once the rice cooker clicked, the whole apartment smelled like comfort and warmth. 那時我還住在香港，每到冬天晚上，就會煮這鍋糯米飯，電飯煲一跳掣，整個家都香氣滿溢，像是簡單又窩心的慶典。
Ingredients
- 糯米 150 克（建議浸泡 3 小時）
- 花生 少許
- 臘腸 少許
- 臘肉 少許
- 蝦米 少許
- 蒜泥 1 茶匙
- 蒸魚豉油 2 湯匙 + 水 2 湯匙（混合稀釋）
- 150 g glutinous rice soaked in hot water for 3 hours
- A small handful of peanuts
- A few slices of Chinese sausage lap cheong
- A small amount of Chinese cured pork belly lap yuk
- A small handful of dried shrimp soaked
- 1 teaspoon minced garlic
- 2 tablespoon steamed fish soy sauce + 2 tablespoon water mixed
Instructions
- 糯米用熱水浸泡約 3 小時，瀝乾後放入電飯煲內，按煮飯掣煮至跳掣。
- 用少許油爆香蒜泥，炒香花生、蝦米、臘腸及臘肉。
- 拌入已煮好的糯米，重新按煮飯掣，煮至跳掣。
- 加入稀釋的蒸魚豉油，再次按煮飯掣。完成後焗一會即可上碟。
- Soak glutinous rice in hot water for 3 hours. Drain and cook in a rice cooker until done.
- In a small pan, sauté garlic, then add peanuts, dried shrimp, Chinese sausage, and cured pork.
- Mix everything into the cooked sticky rice. Press the cook button again.
- Pour in the diluted soy sauce, cook one last time, then let sit in the rice cooker for a few minutes before serving.
Notes
Yves Tips~
- 這做法比起傳統生炒糯米飯更簡單，口感偏軟但很方便。
This version is softer than wok-fried sticky rice, but much easier to make. - 蒜泥炒香後再混入米飯，風味更濃。
Sautéed garlic adds extra depth to the rice flavor. - 可按口味加入冬菇、乾瑤柱或鵪鶉蛋。
Feel free to add shiitake mushrooms, dried scallops, or quail eggs for variation.