I learned the recipe for Chinese sticky rice (Naw Mai Fon) over many years of watching my aunt making it for the holidays. There are many variations to this festive dish. NB This is in no way to compete with Ah Leung's most excellent Chinese cooking series.
A few special ingredients:
dried mushrooms and dried shrimp
They first need to be soaked before use. I used about nine dried mushrooms and about half a bag (quarter of a pound) of dried shrimp. You can add a little more or a little less.
Chinese sausage (lop cheung) and Chinese bacon (lop yook)
I used the entire package of each for this recipe.
lop cheung, lop yook, dried mushrooms, dried shrimp, celery, and green onions
Each container holds about 2 cups. Dicing all these ingredients took the longest time.
The lop cheung and the lop yook can be quite difficult. You might want to put them in the freezer for a little bit for easier handling.
I found it easier for me to slice and dice the mushrooms one at a time. Again, easier handling.
My National rice cooker makes about 8 cups of cooked rice. I used a combination of both long grain rice and short grain rice. I used a ratio of 3 parts long grain to 2 parts short grain. It's the short grain rice that makes things sticky. A 1:1 ratio (long grain to short grain) produces a stickier rice than a 2:1 ratio.
As for how much water to put in, here's a basic ratio:
1 ½ parts water to 1 part long grain
1 part water to 1 part short grain
cooking the meat mixture in small batches
I cooked the different ingredients in a pot (See, no wok!). While cooking each batch, I add some soy sauce and a few drops of sesame oil.
cooked rice and meat mixture before final mixing
If my rice cooker was larger, I would add the mixture right into the rice pot.
Chinese sticky rice (Naw Mai Fon)