LaoMaiFan

Name: LaoMaiFan
Cuisine: Chinese
Ingredients: 2 cups uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”; 2 tbsp soy sauce; 2 tsp dark soy sauce (optional); 2 tbsp sesame oil; 2 tbsp shaoxing wine (substitute dry sherry or other red cooking wine); 1 tsp salt; 2 tbsp oil; 2 tsp sugar; ½ tsp white pepper; 4 garlic cloves, minced; ½ inch ginger, minced; ¼ cup dried shrimp, soaked for 15 mins in warm water; 8 dried black/shiitake mushrooms, soaked in warm water and diced; ¼ cup dried scallop (optional); 1 medium onion, finely diced; 4 links lap cheung (chinese sausage), cut into small discs; 2 scallion, thinly sliced rounds; Cilantro, to garnish (optional); Lettuce - gem lettuce, butter, iceberg or any type of greens you want to use as wraps

7 steps

Chef Greg Wong is a Chef de Partie at Estela (1 Michelin star) in NYC. Previously was a chef at Atoboy (Bib Gourmand), and Director of Operations at Mission Chinese Food.

Updated at: Thu, 17 Aug 2023 12:08:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories4127.6 kcal (206%)

Total Fat227.1 g (324%)

Carbs385.1 g (148%)

Sugars36.8 g (41%)

Protein122.8 g (246%)

Sodium10286.3 mg (514%)

Fiber18 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupssticky rice

uncooked, also known as “sweet rice” or “glutinous rice”

2 Tbspsoy sauce

2 tspdark soy sauce

optional

2 Tbspsesame oil

2 Tbspshaoxing wine

substitute dry sherry or other red cooking wine

1 tspsalt

2 Tbspoil

2 tspsugar

½ tspwhite pepper

4garlic cloves

minced

0.5 inchginger

minced

¼ cupdried shrimp

soaked for 15 mins in warm water

8dried black mushrooms

soaked in warm water and diced

¼ cupdried scallop

optional

1onion

medium, finely diced

4 linkslap cheung

chinese sausage, cut into small discs

gem lettuce, butter, iceberg or any type of greens you want to use as wraps

Instructions

Step 1

Place the rice in a bowl and cover with cold water. Soak the rice for 8 hours, up to overnight, then drain well.

Step 2

Rehydrate the mushrooms and shrimp. Place the mushrooms and shrimp in separate bowls, and cover with very hot water. Weight the ingredients down and set aside until both are softened, about 20 minutes. Strain and keep the soaking liquid! Remove the stems from the mushrooms and dice. Set the ingredients aside.

Step 3

Cook the stick rice: Place the rice in a rice cooker along with the scallops and soaking liquid from the shiitakes and shrimp. If not enough liquid, add enough to cover (~2.5 cups of water total liquid). Once the rice is cooked, set it aside to cool, and shred the scallops using your fingers

Step 4

Slice the lap cheung into discs, dice the shiitakes, dice the shrimp, slice the scallions, chop the cilantro, and wash and prepare the lettuce cups.

Step 5

While the rice is cooking, making the sauce: In a bowl, whisk together the wine, sesame oil, light and dark soy sauce, sugar, salt and pepper. Set aside.

Step 6

Heat a large pan over medium high heat, add 1 teaspoon oil and the lap cheung and cook until lightly browned on both sides. Reserve the lap cheung in a bowl then add the garlic and ginger and saute until aromatic, then add mushrooms and baby shrimp and saute frequently. Add back in the sausage and cooked rice and saute with the sauce. Taste and adjust the seasonings as desired.

Step 7

Serve the rice garnished with the sliced green onions and cilantro. Place sticky rice into lettuce cups and enjoy.

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