Chinese Sticky Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
55 mins
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Servings
10
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Calories
367 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Sticky Rice
Description
This Chinese Sticky Rice recipe features glutinous rice soaked for several hours, ensuring the distinctive sticky texture after cooking. The dish incorporates rehydrated shiitake mushrooms and diced Chinese sausage, which bring earthiness and sweetness respectively. The rice is cooked in a mix of chicken broth and seasonings like tamari soy sauce, oyster sauce, sesame oil, ginger, and rice wine, resulting in a well-rounded savory flavor profile.
The cooking method involves stir-frying aromatics and sausage with mushrooms before adding rice and liquids. Simmering covered allows the rice to absorb all flavors while achieving a delicately sticky yet tender consistency. After resting off heat, the rice is gently stirred and garnished with scallions, enhancing the aroma and color.
This dish is often served as a comforting side or main, bringing warmth and satisfying texture. It can be adapted with different types of sausage or broth to suit availability and taste. The recipe notes suggest adjusting saltiness based on sausage types and include tips for soaking and simmering times to achieve the best result.
Ingredients
- 3 cups glutinous rice uncooked), not sushi rice, soaked in water for 3-4 hours, short-grain
- 1 cup shiitake mushrooms dehydrated
- 12 oz Chinese sausage lap cheong, diced*
- 1 TB vegetable oil
- 1 TB ginger peeled, finely minced, fresh
- ⅓ cup rice wine Chinese cooking type
- 4 TB tamari sauce gluten-free
- 3 TB oyster sauce Asian
- 4 tsp sesame oil brown in color, highly aromatic, Asian, pure
- ½ tsp white pepper
- 2 ⅓ cups chicken broth
- ½ cup scallions thinly sliced, greens only
Instructions
- Prep Ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
- Drain soaked rice in a colander and rinse with cold water. Set aside.
- Heat up a heavy large pot (I use my All-Clad stock pot) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute.
- Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
- Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not open lid to peek!
- Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
- Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.
Notes
- Reduce tamari soy sauce to 3 tablespoons if using a salty sausage instead of Chinese sausage.
- Substitute other cooked sausages such as kielbasa, andouille, or seasoned ground meats if Chinese sausage is unavailable.
- Do not open the pot lid during simmering to maintain steam and proper cooking of glutinous rice.
- The prep and cook times exclude the soaking period for rice and shiitake mushrooms; plan accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 367kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 971mg | 40% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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