Sticky Rice With Chinese Sausage Recipe Epicuriouscom

STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES

Provided by Sue Li

Categories Side Thanksgiving Stuffing/Dressing Sausage Chestnut Dairy Free Peanut Free

Yield Makes 8 servings

Number Of Ingredients 14

Sticky Rice Stuffing with Chinese Sausage and Shiitakes image

Steps:

Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
Garnish rice "stuffing" with sliced scallions before serving.

Ingredients

2 1/2 cups Thai long grain sticky rice, or regular short-grain sticky rice
1/3 cup pine nuts
1/4 cup vegetable oil
2 large shallots, sliced into 1/4" rings
1/2 pound shiitakes mushrooms, stemmed and coarsely chopped
6 ounces Chinese sausage (about 4 links), sliced (about 1 1/2 cups)
1/4 cup Shaoxing Chinese wine or dry sherry
3 tablespoons soy sauce
1 cup jarred peeled roasted chestnuts, roughly chopped
2 1/2 cups low-sodium chicken broth or water
Kosher salt
2 scallions, thinly sliced, for garnish
Special equipment:
12-inch cast iron skillet

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Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Sticky Rice With Chinese Sausage Recipe Epicuriouscom

STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES

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