NO MI FAN

No mi fan

NO MI FAN

#SIAintheKitchen

Still in quarantine here (atleast at the time of writing) and I am seriously craving for some dim sum. I haven’t gone as far to purchase any frozen siu mai or lo mei gei - I’m still as stubborn as ever in trying to teach myself to make all things from scratch.

Since I have been experimenting heavily with sweet glutinous rice, I thought I would try my hand at making no mi fan, or Chinese sticky rice. Sticky rice has been a favourite of mine since I was a kid. I loved lo mei gei so much that I would always wait til the very end and have an entire order to myself. Such good memories! I even loved the stuff that we would order that would come without the lotus leaf was studded wth peanuts, Chinese sausage, and shiitake mushrooms. I will be making the latter kind today.

Ahhh, this truly hit the spot. I was originally going to dump everything into my rice cooker until I realized how much filling I actually had! I mean, not a bad problem to have but I had to transfer everything over to my Le Creuset Dutch oven instead. Just be careful with this as you might get some burnage or some of the sticky rice sticking to the bottom of the pan. I just added more water (although chicken broth would be better!) to de-glaze to prevent that from happening.

I also had a little bit of uneven cooking as well but once it was mostly cooked, I just let it sit undisturbed while I worked on this blog and by the time I wanted to have lunch, everything was cooked perfectly! Sweetness.

I did actually make this a second time and used my rice cooker - no unevenly cooked rice pieces, yay! I’ll be sure to do this next time to save time and for ease and convenience.

Also, if you forget to soak your rice overnight (like I did), have no fear! Soak your rice for at least 2 hours in warm water and it should do the trick. Yay!

My recipe is fairly basic but feel free to add some salt-roasted peanuts, salted egg yolk, marinated ground chicken thigh, seasoned ground pork or whole dried shrimp. It truly is a one pot (+ wok!) meal. I already can’t wait to make this again.

***Rice cooker version - In step 8, transfer all contents to your rice cooker and fill just so the rice and contents are covered. Cook for 45 - 50 minutes until the rice is completely cooked and serve!

NO MI FAN - serves 4 - 6 (adapted from Betty Liu)

  • 3 cups sweet glutinous rice, soaked overnight in cold water or for atleast 2 hours in warm water

  • 14 dried shiitake mushrooms, soaked in hot water for 1 hour prior to cooking

  • 4 tbsp vegetable oil

  • 3 stalks scallions, sliced

  • 5 garlic cloves, minced

  • 1/2 cup spanish onion, diced

  • 4 boneless, skinless chicken thighs, diced into small pieces

  • 1/2 cup dried shrimp, soaked in hot water for 30 minutes

  • 6 Chinese sausages, sliced

  • 1/2 cup shaoxing wine

  • 4 tbsp dark soy sauce

  • 1 tbsp soy sauce

  • 1 tbsp cornstarch

  • 1 tbsp oyster sauce

  • 1 tsp white sugar

  • 1 tbsp minced or whole dried shrimp

  • 1/2 tsp white pepper

  • 1 tsp sesame oil

  • 3 cups mushroom soaking liquid

  • ~ 1 cup water, as needed

  • 2 tsps kosher salt

  1. Soak your glutinous rice overnight in cold water or in warm water for 2 hours prior to cooking. The rice should be completed submerged.

  2. Soak the dried shiitake mushrooms with hot boiling water until completely submerged 1 hour before cooking. Slice the mushrooms and save the cooking liquid. Set aside.

  3. Marinate the chicken thighs in soy sauces, oyster sauce, white pepper, cornstarch and sugar - marinate while preparing the other ingredients.

  4. In a wok, heat the vegetable oil until glistening and hot over medium-high heat. Add in the garlic, onion and the white parts of the scallions and sauté until some colour begins to appear, about 2 minutes.

  5. Add in the marinated chicken and cook.

  6. Add in the shiitake mushrooms and sausage and toss to coat with the oil and aromatics. Cook for another 30 seconds. Add in the wine and sesame oil.

  7. Drain the rice and add other wok. Toss to coat completely with the sauce mixture so that there are no more white pieces of rice.

  8. Transfer to a Dutch oven and pour in the mushroom soaking liquid, salt and water until the rice is just covered. Bring to a boil and drop the heat down to low. Cover and allow for the rice to cook. Check in half way to stir and to ensure that the rice isn’t sticking to the bottom of the pan. Add more water if needed. Cover until all of the rice is fully cooked - cooked mine in total for about 35 - 40 minutes. Turn off the heat and allow the rice to continue cooking for another 20 minutes untouched.

  9. If using a rice cooker, transfer all contents to a rice cooker and cook for 45 - 50 minutes.

ASIAN, CHINESE, MEATStephanie Siano mi fan, chinese sticky rice, sticky rice, sticky rice recipe, dim sumComment