Chinese cuisine

Easy

Stuffed Squids with Sticky Rice

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.

Recipe

PRE TIME: 3 hr

COOKING TIME: 1 hr 40 min

TOTAL TIME: 4 hr 40 min

6 SERVING

Ingredients:

For The Dried Shrimp
1/2 oz. Dried shrimp
1/2 cup Shaoxing wine
For The Mushrooms
4 counts Dried shiitake mushrooms
1 cup Water
For The Rice
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
1/4 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
2½ tbsp. Hoisin sauce
1 tbsp. Soy sauce
1 tbsp. Sugar
1 tsp. Sweet black rice vinegar
1/4 tsp. Salt
1 tbsp. Honey
Seasoning
1 tsp. Sesame oil
1/4 tsp. White pepper

Directions:

Step 1

Soak 4 shiitake mushrooms in water for about 2 to 3 hours.

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

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

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

Steam it for about 30 minutes.

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

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

Seal it with a toothpick.

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

Fry the garlic for about 1 to 2 minutes until it is golden-brown, then take it out and drain the oil.

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

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