Salted Egg Glutinous Rice Stuffing

This glutinous rice and egg dish, standing prominently in the center of a large round plate, exudes Michelin-level sophistication! The white plate makes the glistening rice balls stand out even more. Each grain of glutinous rice is coated in a glossy egg yolk, so sticky and soft it can be stretched into soft strands, with an enticing sheen. The green peas scattered throughout are incredibly eye-catching. The taste is absolutely amazing! The rice is chewy and sticky, bursting with savory flavor, infused with the rich aroma of Cantonese preserved meats—a truly multi-layered experience. Every bite is flavorful and satisfying, the aroma of preserved meats blending with the sandy texture of the egg yolk. The savory and oily flavors are locked inside the rice, leaving a lingering fragrance on the tongue. It truly is a beautiful presentation paired with a satisfyingly delicious taste! 😋

Ingredients

Steps

Soaking glutinous rice: Soak glutinous rice for 24 hours in advance, until it can be easily crushed with a pinch. Thoroughly soaked glutinous rice will result in soft, sticky, and perfectly cooked glutinous rice with a more glutinous texture after steaming.
Cut the sausage into small cubes (the smaller the cubes, the more flavorful they will be).
Wash the raw salted eggs thoroughly. Gently tap a small opening at the larger end and carefully peel off the shell (be careful not to break the membrane!). Pour out the salted egg whites and set aside. (See video)
Drain the soaked glutinous rice, add diced Chinese sausage and green peas, half a spoonful of light soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of lard (solid lard can be melted in the microwave for 10 seconds), and mix well. Lard makes the glutinous rice more moist and fragrant; it's the "soul" of Cantonese cooking!
Use a small spoon to slowly stuff the glutinous rice filling into the salted eggshell, and gently press it down (don't be too rough, or the eggshell will break). The filling should be packed tightly so that it won't fall apart after steaming and will have a more substantial texture.
Place the stuffed salted eggs into a steamer and steam for 40 minutes after the water boils. The glutinous rice must be thoroughly cooked to be soft and sticky. 40 minutes is just right for it to be fully cooked, and the glutinous rice will be chewy, flavorful, and not mushy.
Show-off technique: Let it cool slightly before peeling (it's so hot right out of the pan you could jump!), then arrange it on a plate—if served as a whole dish, it looks like a fancy restaurant dish costing tens of dollars; but if you're going to imitate Michelin's "pretentious" style: put only one on a large plate, and it instantly transforms into a "limited-time dish at a restaurant costing thousands per person." The bigger the plate, the fewer the ingredients, the more refined the presentation, and the "high-class" feel is off the charts! 😂
Don't throw away the salted egg whites! They're a hidden umami and cooling wonder! Add them to mustard green soup; mustard greens are naturally cooling, and when cooked with salted egg whites, they become even more soothing and cooling. Mix them into the minced meat when steaming meat patties; the patties will be tender and juicy, still incredibly flavorful! Cantonese cooking emphasizes that even scraps can be cooked to perfection, so don't let this umami and moistening effect go to waste!