Chef Bao

200 RECIPES

Simple recipes for everyday home cooking

Stuffed Squid With Glutinous Rice

Stuffed squid recipes are immensely popular. This one is five stars. Chef Bao Qiu demonstrates how to cook like a pro to assure tender squid casings holding a delicious sticky rice mixture, and simmered in an easy-to-make sauce. It tastes as stunning as the final presentation which is garnished with brightly colored pea shoots and edible flower pedals, a hallmark of Taste Life.

CUISINES: New American
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
COOKING TIME: 30 min
INGREDIENTS:
  • ½ cup Sweet Rice
  • 3 medium Dried Shiitake Mushroom
  • 1 medium Shallot
  • 1 stalk Scallion
  • 1 tbsp Cooking Oil
  • ¼ cup Green Peas
  • ¼ cup Corn Kernels
  • 1 tbsp Oyster Sauce
  • 1 tsp Sugar
  • tsp Ground Black Pepper
  • ¼ tsp Ground Salt
  • 9 medium Squids
  • 2 tbsp Cooking Oil
  • 1 tbsp Cooking Oil
  • 1 stalk Scallion
  • 1 tsp Ginger
  • 2 cloves Garlic
  • 2 leaves Bay Leaf
  • 2 tbsp Cooking Wine
  • cups Chicken Broth
  • 1 tsp Dark Soy Sauce
  • ½ tsp Ground Salt
  • ¼ tsp Ground Black Pepper
  • 1 tbsp Sugar
DIRECTIONS:
Step 1
Step 1
Step 1
In a small bowl, add rice and cover with water.
Step 2
Step 2
Step 2
In another small bowl, add mushrooms and cover with water, and soak for 30 minutes.
Step 3
Step 3
Step 3
Meanwhile, mince the shallot, and set aside.
Step 4
Step 4
Step 4
Once mushrooms are soaked, cut off stems and then dice.
Step 5
Step 5
Step 5
Cut roots off scallion, cut in thirds; with a side of knife press ginger; and peel garlic, set all aside.
Step 6
Step 6
Step 6
Heat a large skillet, add 1 tablespoon of oil.
Step 7
Step 7
Step 7
Stir in shallot, add shiitake mushrooms, fry until fragrant.
Step 8
Step 8
Step 8
Add peas and corn. Drain water from rice.
Step 9
Step 9
Step 9
Add rice to skillet, then stir well.
Step 10
Step 10
Step 10
Add oyster sauce, 1/5 teaspoon of black pepper and ¼ teaspoon of salt, stir well. Remove to a bowl.
Step 11
Step 11
Step 11
Stuff the rice mixture into the squids.
Step 12
Step 12
Step 12
Leave enough room to pinch shut the opening of the squid with a toothpick.
Step 13
Step 13
Step 13
Heat a large cast-iron skillet, add 2 tablespoons of oil.
Step 14
Step 14
Step 14
Sear the stuffed squids, then remove to a plate.
Step 15
Step 15
Step 15
Heat a medium saucepan, add 1 tablespoon of oil, then add minced scallion, garlic, ginger, bay leaf, cooking wine, chicken stock, soy sauce, ½ teaspoon of salt, ¼ teaspoon of black pepper and sugar.
Step 16
Step 16
Step 16
With tongs gently add the squids to the pan, then bring sauce to boil on high-heat, reduce the heat to simmer. Simmer for 20 minutes.
Step 17
Step 17
Step 17
Remove the squids, bay leaf, and ginger from sauce.
Step 18
Step 18
Step 18
With immersion mixer or in a blender, blend the sauce until smooth.
Step 19
Step 19
Step 19
To serve, spoon sauce across a platter.
Step 20
Step 20
Step 20
Cut the squid in half, if large.
Step 21
Step 21
Step 21
Place on top of the sauce.
Step 22
Step 22
Step 22
Dress with pea shoots and edible flower pedals.