Chef John

560 RECIPES

30+ years of experience in the culinary industry

Stuffed Squids with Sticky Rice

This is a stylish, tasty dish. The tender glutinous rice matches the squid, which has a nice, chewy texture and rich flavor. The squid is stuffed with a bowl of flavorful sweet rice and lightly blanched in oil before it is gently braised with some Chinese aromatics, honey soy, and garlic. The sauce is reduced, robust, and holds to the outside of the squid.

 

 

CUISINES: Chinese
LEVEL: EASY
SERVING: 6 People
TIME: 4 hr 40 min
COOKING TIME: 1 hr 40 min
INGREDIENTS:
  • For The Dried Shrimp
  • ½ oz. Dried shrimp
  • ½ cup Shaoxing wine
  • For The Mushrooms
  • 4 counts Dried shiitake mushrooms
  • 1 cup Water
  • For The Rice ㅤ】
  • 1 lb. Sweet rice
  • 1 Qt Water
  • [ Mix with Cooked Rice ]
  • 1 oz. Ham, diced
  • 1 stalk Celery
  • 1 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Sugar
  • ¼ tsp White pepper
  • 2 tbsp Lard
  • 2 large Squid
  • ㅤ[ For Deep-fry ]
  • 2 Qt Cooking oil
  • 3 oz. Garlic cloves
  • Sauce
  • 1 tsp Shaoxing wine
  • 1 cup Chicken broth
  • 2 tbsp Mirin
  • tbsp Hoisin sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tsp Sweet black rice vinegar
  • ¼ tsp Salt
  • 1 tbsp Honey
  • Seasoning
  • 1 tsp Sesame oil
  • ¼ tsp White pepper
DIRECTIONS:
Step 1
Step 1
Step 1
Soak 4 shiitake mushrooms in water for about 2 to 3 hours.
Step 2
Step 2
Step 2
Soak 1oz dried shrimp in 1/2 cup of Shaoxing cooking wine for about 2 to 3 hours to soften them and remove their fishy taste.
Step 3
Step 3
Step 3
Dice the ham and celery, chop the shrimp, and squeeze out the water from the soaked shiitake mushrooms, then dice them and put everything in a bowl.
Step 4
Step 4
Step 4
Soak the sweet rice for 3 hours. (The glutinous rice needs to be soaked and steamed thoroughly to ensure it doesn’t come out raw.)
Step 5
Step 5
Step 5
Steam it for about 30 minutes.
Step 6
Step 6
Step 6
Put the cooked sweet rice in a big bowl, add in the diced ham, celery, shrimp, and shiitake mushrooms. Pour in some light soy sauce and oyster sauce, then add sugar, white pepper, and lard, then mix evenly.
Step 7
Step 7
Step 7
Stuff the mixed sweet rice into the squid’s belly. (Don't fill up too much glutinous rice since it will expand when steaming.)
Step 8
Step 8
Step 8
Seal it with a toothpick.
Step 9
Step 9
Step 9
Pour some oil into a wok and set over high heat: aim for about 250°F to 300°F (120°C to 150°C).
Step 10
Step 10
Step 10
Fry the garlic for about 1 to 2 minutes until it is golden-brown, then take it out and drain the oil.
Step 11
Step 11
Step 11
Turn the heat down to medium; when the oil temperature reaches 250°F to 300°F (120°C to 150°C), put the squid in and fry for 3 to 5 minutes.
Step 12
Step 12
Step 12
For the sauce, pour some oil into a pot and set over medium heat. Add fried garlic,【Sauce】and the squid, then mix and reduce the heat to low for 5 to 8 minutes.
Step 13
Step 13
Step 13
Add sesame oil and white pepper. Finally, turn the heat to high and boil down the sauce to thicken it as much as possible.
Step 14
Step 14
Step 14
Cut the squid into slices about 0.5in wide, and the dish is ready to serve.
Final Notes
Final Notes
Squid entrails need to be cleaned thoroughly.