This recipe comes from ICE Instructor and James Beard Award nominated (2011) blogger, Kian Lam Kho. Check out his website at redcook.net.
1 (4-pound) whole Kabocha squash
2 ounces Chinese sausage or Chinese bacon
2 ounces bamboo shoots
3 dried shiitake mushrooms
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons vegetable oil
¼ cup chicken stock
1 tablespoon soy sauce
1 teaspoon sugar
1½ teaspoons Chinese 5-spice powder
1 teaspoon salt
¼ teaspoon ground white pepper
Chopped scallion and cilantro for garnishing
2 cups glutinous rice (or sweet rice)
3 cups water
Equipment: steamer set and enough cheesecloth to cover the bottom
-Rinse the glutinous rice in enough water to cover the rice for at least three times, or until water runs clear. Soak the rice in three cups of water for at least six hours or over night (for the ICE class, this has already been done).
-Line the bottom of a 13-inch steamer with a double layer of cheesecloth. Drain the rice completely and spread evenly in a thin layer over the cheesecloth.
-Cut off the top one quarter of the squash. Scoop the seeds out of the squash to create a bowl. Put the squash open side up in a 13-inch steamer. Stack this steamer over the one containing the glutinous rice. Place the cover of the top steamer.
-Steam both the glutinous rice and squash stack together over boiling water. Be sure the water is already boiling before placing the steamer over it. Steam 45 minutes to 1 hour, until both the squash and the rice are tender (one may be done before the other). When the glutinous rice is cooked, scoop it out of the cheesecloth into a bowl and set aside.
-While you’re steaming the glutinous rice and squash prepare the ingredients for stir-fry:
- Reconstitute the dried shiitake mushroom in warm water for about 15 minutes.
- Cut the Chinese sausages or bacon on the bias into very thin slices of about 1/16-inch-thick and set aside.
- Cut the bamboo shoots against the grain into about ⅛-inch-thick slices and set aside.
- Cut each of the mushrooms into quarters and set aside.
- Mince the garlic and ginger then set aside.
- In a bowl mix the chicken stock, soy sauce, sugar, 5-spice powder, salt and whiter pepper together and set aside.
-Heat a wok until a drop of water sizzles and evaporates immediately. Swirl the vegetable oil around the wok and let it heat for about 5 seconds. Add the sliced Chinese sausage or bacon slices to the wok and stir-fry until they are crisp and slightly brown. Add the ginger and garlic and continue to stir-fry for about 30 seconds. Add the bamboo shoot and shiitake mushroom slices and continue to stir-fry for about one minute. Add the sauce to the wok and bring the sauce to boil. Add the cooked glutinous rice to the wok and turn off the heat. Mix all the ingredients in the wok until they are evenly combined.
-Stuff the squash bowl with as much of the rice mixture as possible. Put the squash bowl in the steamer again and steam for another 15 minutes or until the entire squash is heat through. Garnish with chopped scallion and cilantro and serve immediately.