Sticky rice, also known as sweet glutinous rice, is traditionally steamed to achieve its plump, chewy texture. In her cookbook 'The Chinese Way', Betty Liu reimagines the dim sum classic lo mai gai with a twist: tomato paste and bacon.
The recipe was created almost by accident during Liu's obsession with tomato paste and its umami qualities. The result is reminiscent of paella but retains the classic sticky-chewy texture of glutinous rice. A key tip: scrape up the crispy browned rice from the bottom of the pan and fold it into the final mix for added crunch.
To prepare, soak 2 cups of glutinous rice overnight, then rinse and drain. Mix soy sauce with 1 tablespoon of tomato paste and toss with the rice. Steam the rice in a shallow bowl over a bamboo steamer for 15 minutes until translucent and sticky.
Meanwhile, cook 5 ounces of bacon in a large skillet until crispy, then chop into ½-inch pieces. Reserve 2 tablespoons of bacon fat, then sauté fennel seeds, smoked paprika, and red pepper flakes. Add sliced shiitake mushrooms and cook until browned. Add scallion whites, garlic, and remaining tomato paste, letting it caramelize.
Add 1 cup of chicken stock, sugar, and salt, then stir in the steamed rice. Cook until the stock is absorbed, then add another ½ cup stock and the bacon. Cover and steam for 5-8 minutes until the rice is fully cooked. Fold in scallion greens, top with lemon zest and a squeeze of lemon, and serve immediately.
Betty Liu, a cookbook author and surgical resident, notes that if using salted stock, omit the teaspoon of kosher salt. The recipe is excerpted from 'The Chinese Way', published by Voracious, an imprint of Little, Brown and Company.
