Chinese Sticky Rice

Nov
1:00am
Chinese Sticky Rice

By Melissa King
*This event was previously recorded*
Chinese Sticky Rice
My most requested dish to learn is finally here: Chinese Sticky Rice!
This dish is a Thanksgiving tradition within my family - it’s our stuffing. I grew up with a whole roast duck with Chinese sticky rice instead of turkey and stuffing. I want to make sure you have time to learn and perfect this dish so you can share it with your family at Thanksgiving.
Join me Friday, November 12th where we will cook together and you can ask me questions along the way! At the end, we'll do a Q+A to talk about all things food and what I've been up to. If you can't make the live event, don't worry! This class along with all my precious classes are recorded, so register now and cook along whenever you get a free second.
This is a 2-day process, so you’ll need to soak your rice, dried mushrooms, dried shrimp, and dried scallops (if using) 24 hours before joining the class.
This recipe requires a steamer; a rice cooker won’t work in this situation. See examples of possible homemade steaming options linked in the class description.
If you decide to follow along and cook with me, please read the instructions thoroughly. Make sure to secure and prep your ingredients listed on the event page before joining. Thank you for your support!
Link in my bio to register or visit chefmelissaking.com/shop to view all my available classes.
There are prep steps needed before joining this class, so please read all the details thoroughly.
Please soak your rice, dried mushrooms, dried shrimp, and dried scallops (if using) the night before the streaming (Thursday, November 11th if you’re joining live).
Please have all equipment & ingredients below prepped and measured before the live stream begins.
This recipe requires you to steam the sweet rice. A rice cooker won’t work in this situation. Here are some examples of at-home steamers: wok or pot + bamboo steamer + parchment paper or cheesecloth // strainer + large pot with lid // metal steaming basket + small bowls // large pot with lid + perforated foil 
I will demonstrate rice steaming, cooking techniques, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 2
Looking forward to cooking with you all!
Melissa
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Chinese Sticky Rice
Yield: 4 to 6 servings
Ingredients:
2 cups sweet rice, soak overnight in water, drain well (I prefer Koda Farms brand; see Required Prep note below)
10 dried shiitake mushrooms, rehydrated or fresh, diced in ¼-inch pieces  see Required Prep note below)
1/2 cup dried shrimp, rehydrated and diced in ¼-inch pieces (can be ordered here; see Required Prep note below)
1/4 cup dried scallop, rehydrated and shredded, optional (can be ordered here; see Required Prep note below)
4 Chinese sausages, diced in ¼-inch pieces (Kam Yen Jan brand is widely available)
1½ tablespoons garlic, finely minced
1½ tablespoons ginger, finely minced
3 tablespoons toasted sesame oil
2 tablespoons oyster sauce*
1 tablespoon dark soy sauce*
1 tablespoon light soy*
3 scallions, sliced
*For gluten-free Chinese Sticky Rice, source tamari and non-gluten products for these items.
Required Thursday Night Prep:
Put rice in a medium bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice by 2 inches with cold water, cover, and let soak overnight. Strain the rice right before class.
Place dried mushrooms, dried shrimp, dried scallops (if using) in separate small jars. Cover with water and refrigerate overnight. Strain and shred the scallops and dice the shrimp and mushrooms in ¼-inch pieces before class.
Equipment:
Bamboo steamer or other stove top steamers (see below for what you have on hand!)
wok or pot + bamboo steamer + parchment paper or cheesecloth // strainer + large pot with lid // metal steaming basket + small bowls // large pot with lid + perforated foil 
Large wok or large saute pan x1
Medium bowl with lid (soaking rice)
Jars with lid x 1 to 3 (soaking dried items)
Mixing spoons or wooden spoons
Cutting board x 1
Sharp chef knife x 1
Microplane or grater, optional x 1 (garlic and ginger)
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
hosted by
Melissa King