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205g dry glutinous rice (or short grain, see notes

½ tbsp dark soy sauce

1 tbsp soy sauce

1 tbsp cane sugar

1 tsp sesame oil

Pinch ground white pepper

¼ cup vegetable broth (or water)

1 tbsp sesame oil

1 tsp minced garlic

1 tsp minced ginger

100g fresh shiitake mushrooms or other mushrooms of choice (sliced)

100g extra firm tofu (pressed and diced (see notes))

1 head bok choy (mustard greens, or other greens of choice (optional))

½ tbsp Shaoxing wine (or dry sherry, optional)

1 tsp dark soy sauce

1 tbsp soy sauce

2 tsp cane sugar

120 ml vegetable broth (or water, adjust accordingly)

15 g chopped chives or scallions (around ¼ cup)

Roasted peanuts

Chopped scallions

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1. Soak the rice for at least 1 hour. I soaked mine overnight to speed up the steaming process.

2. After soaking, rinse the rice through running water and then drain the liquid.

3. Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

4. Steam for 25 to 40 minutes or until chewy and almost cooked through.

5. Mix all the ingredients together. Adjust according to your desired taste. Set aside.

6. Prepare the tofu, mushrooms, and greens of choice along with the chives, garlic, and ginger.

7. Heat a large pan or wok over high heat. Add in the sesame oil.

8. Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

9. Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

10. Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

11. Add in the sliced mushrooms and then mix well with the tofu. Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

12. Sauté the vegetables, if using, in the same pan with some oil until cooked through. Set aside the vegetables as well.

13. In the same pan or wok, add in the steamed glutinous rice. Over medium low heat, add in the tofu and mushrooms.

14. Pour in the sauce. Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce.

15. Add ¼ to ½ cup water, as needed, to completely cook down the rice.

16. Mix in the chopped chives. Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

17. Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve.

18. Top your rice with chopped scallions and roasted peanuts. Enjoy!

https://thefoodietakesflight.com/chinese-savoury-sticky-rice/