Cantonese-Style Glutinous Rice with Chinese Bacon and Sausage

1. Scald the Rice

Place the glutinous rice in a large bowl and ladle the boiling water over it. Quickly drain the rice and spread it out in a thin layer in a strainer. Let it drain for 30 to 45 minutes.

2. Heat the Wok

While the rice is draining, heat a wok over medium-high heat and add the lard or peanut oil. Let it melt and swirl it around to coat the wok evenly.

3. Coat the Rice and Add Stock

Once the rice has drained, add it to the wok. Stir it continuously for about a minute to coat the rice in the oil. Begin adding the chicken stock, starting with 0.5 cup. Stir the rice and allow it to absorb the stock. Cover the wok for a minute to let the steam help cook the rice. Repeat this process, adding the remaining stock 0.75 cup at a time, stirring, and covering until the rice is creamy and moist with no visible liquid.

4. Add Meats and Shrimp

Add the diced Chinese bacon, Chinese sausage, and dried shrimp to the rice. Stir-fry these ingredients for about 7 minutes, allowing the fats from the bacon and sausage to render and become translucent.

5. Add Salt and Soy Sauce

Add the salt and continue to stir-fry for another 3-4 minutes. Pour in the double dark soy sauce and mix it well to evenly color and flavor the rice.

6. Add Scallions and Coriander

Add the finely sliced scallions and chopped coriander to the wok. Stir-fry for about 1.5 minutes to combine and soften the scallions slightly. Turn off the heat and transfer the rice to a serving dish.