Steamed sticky rice

I love steamed sticky rice.  The origin of this dish is Chinese cuisine but we have similar dish in Japan called "Okowa".  I love the okowa since I was young.  This is Chinese style of sticky rice using stock of dried scallops, dried shitake mushrooms, dried shrimps and so on.

I'd been better to prepare pork belly stew and salted eggs and wrapped in lotus leaves.  To complete as this, takes a lot of time and process.  That probably the reason that Chinese people eat this for occasions.

「中華おこわ」私は昔からおこわが大好きで、飲茶に行っても必ず中華おこわを頂く。台湾の友人のお母さんに中華おこわの作り方を習ったが、とても時間がかかるものだ。

これは乾燥ホタテ、乾燥椎茸、乾燥エビなどから取った出汁で炊いた餅米。本来はこれに豚バラの醤油煮や塩卵などを用意して一緒に蓮の葉や笹に包み、さらに蒸す。