Chinese Mochi Rice
My friend, LeeAnn Imanaka has shared this ONO recipe! This is the recipe that she uses as a stuffing for the "Stuffed Kabocha." A delicious and easy rice cooker recipe!
- 3 cups mochi rice, washed (regular measuring cup)
- 1 cup*rice, washed
- 2 cans chicken broth
- 1 cube chicken bouillon
- 1 teaspoon Hawaiian salt
Line bottom of rice cooker with rice. Add mochi rice, chicken broth, crumbled bouillon cube, and Hawaiian salt. Steam.
Add to steamed rice:
1 cup lup cheong, steamed and chopped.
1 cup cooked ham, chopped (I used chopped chicken thighs instead and added some shoyu and oyster sauce)
1/2 cup dried shiitake mushrooms (soaked and chopped)
1 can water chestnuts, chopped.
Heat above ingredients in a large pot while rice is cooking. Toss rice in large pot a little at a time to the meats and mix. Top with sesame seeds.
Note: Char siu, ground pork, and roast pork may be substituted for meats.
*Rice cooker cup = 3/4 cup rice
You can use this rice to stuff your Kabocha, or just eat as a side dish.
Thank you LeeAnn!