Chinese sticky rice () is a Chinese and Taiwanese rice dish commonly made from

glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

that can include soy sauce,

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

cilantro Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as ha ...

and other ingredients. It is a common dish in

Guangdong ) means "wide" or "vast", and has been associated with the region since the creation of Guang Prefecture in AD 226. The name "''Guang''" ultimately came from Guangxin ( zh, labels=no, first=t, t= , s=广信), an outpost established in Han dynasty ...

and

Hong Kong Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the fourth most densely populated region in the wor ...

. As Cantonese people believe that glutinous rice has a warming effect on the stomach, this dish is especially popular during the autumn and winter seasons.熟炒糯米饭粒粒干�
Cooked Stir-Fried Glutinous Rice — Dry and Fluffyarchived
copy, stored at the

Internet Archive The Internet Archive is an American 501(c)(3) organization, non-profit organization founded in 1996 by Brewster Kahle that runs a digital library website, archive.org. It provides free access to collections of digitized media including web ...

), *Apple Daily*, November 19, 2013. It is also frequently served as part of a set meal with

snake soup Snake soup or stew () is a popular Cantonese delicacy and health supplement in Hong Kong, which contains the meats of at least two types of snakes as the main ingredients. The soup tastes slightly sweet because of the addition of chrysanthemum ...

. Authentic stir-fried glutinous rice is somewhat similar to the preparation of

risotto Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, a ...

, as it involves stir-frying uncooked rice directly.生炒糯米�
Stir-Fried Glutinous Rice
copy, stored at the

), *Easy Recipes*, June 30, 2010. Preparing this dish requires considerable time and effort. The glutinous rice must first be soaked in water overnight, and all excess water must be thoroughly drained before cooking. The other ingredients are stir-fried first and then set aside. The rice is then stir-fried slowly in a

wok A wok () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being ...

, with water added gradually in small amounts during the process—too much water at once would result in boiling rather than stir-frying, making the rice overly soft. Seasonings and pre-cooked ingredients are only added near the end. Achieving the ideal texture—neither too hard nor too soft—requires careful attention and a lengthy stir-frying process. Because preparing authentic stir-fried glutinous rice is time-consuming, many restaurants, for the sake of cost and efficiency, choose not to stir-fry raw glutinous rice directly. Instead, they pre-

steam Steam is water vapor, often mixed with air or an aerosol of liquid water droplets. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Saturated or superheated steam is inv ...

the rice in advance. When a customer places an order, the pre-steamed glutinous rice is quickly stir-fried in the wok together with the other ingredients. This method significantly reduces the preparation time. However, the appearance and texture of stir-fried glutinous rice made from raw rice versus pre-steamed rice are not exactly the same.

Common ingredients and seasonings

Peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large ...

Cured meat Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solu ...

Traditional Chinese sausages Lap cheong, or Chinese sausage, is a type of Curing (food preservation), cured meat product commonly found in southern regions of China such as Jiangsu, Zhejiang, Sichuan, and Guangdong. Traditional Chinese sausage is made by stuffing seasoned p ...

Shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...

Eggs An egg is an organic vessel in which an embryo begins to develop. Egg, EGG or eggs may also refer to: Biology * Egg cell, the female reproductive cell (gamete) in oogamous organisms Food * Eggs as food Places * Egg, Austria * Egg, Switzerland ...

* Shrimp or prawns *

Conpoy Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its ...

* ''

Allium fistulosum ''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar ...

'' *

Soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

* Sugar

References

Chinese cuisine Rice dishes Chinese rice dishes Glutinous rice dishes {{China-cuisine-stub

Common ingredients and seasonings

See also

References