Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe)
User Reviews
5
Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe)
Description
Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe) uses glutinous sticky rice soaked overnight for a soft yet cohesive texture. The addition of dried shiitake mushrooms imparts a deep, smoky earthiness, enhanced by sautéed shallots and the sweet, aromatic Chinese sausage. Shaoxing wine adds a gentle acidity and complexity, blending with soy sauces for seasoning. The rice slowly absorbs the chicken broth and mushroom soaking liquid, creating a savory base that carries all flavors evenly.
The cooking process involves butter-sautéing shallots and mushrooms before adding sausage and deglazing with Shaoxing wine, leaving a flavorful foundation for the rice. Combined and cooked together in a dutch oven, the mixture steams and simmers until the sticky rice achieves a tender, clingy consistency that contrasts nicely with the chewy sausages and crunchy water chestnuts.
This stuffing is ideal as a hearty side during festive meals and pairs well with roasted meats and vegetables. The umami-rich mushrooms and sausage provide texture and flavor that complement traditional holiday proteins.
Using dried shiitake mushrooms is recommended for their distinctive smoky taste over fresh ones. For gluten-free versions, tamari can replace soy sauces without losing the dish’s core character, though the color will be lighter.
Ingredients
- 2 1/2 cups glutinous rice (long grain or short grain sticky rice)
- 4 tablespoons butter unsalted
- 2 large shallot sliced (or 1 onion
- 8 to 10 (about 0.7 oz / 20 g) dried shiitake mushrooms , medium-sized (*Footnote)
- 5 links (7 oz / 200 g) Chinese sausage , sliced
- 1/4 cup Shaoxing wine or dry sherry, Chinese
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1 cup water chestnuts sliced, whole
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce (or soy sauce)
- 2 green onions , thinly sliced, for garnish
Instructions
1 day before cooking
- Add rice and water to cover into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water. Add water to cover the rice with 1” (2 cm) of water. Soak at room temperature overnight. Drain thoroughly before cooking.
Prep
- Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve the soaking water for cooking.
- Cut the rest of the ingredients while rehydrating the mushrooms.
Cook
- Heat the butter in a 4-quart dutch oven (or tight-sealing heavy pot) over medium heat. When the butter has melted, add the shallot and shiitake mushrooms. Cook, stirring frequently, until the onions turn golden and translucent, 6 to 8 minutes.
- Add the Chinese sausage. Cook and stir for 1 minute.
- Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck on the bottom of the pan. Cook until the wine has evaporated completely.
- Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock and salt. Stir to mix well.
- Add the water chestnuts. Pour in the soy sauce and dark soy sauce. Gently stir a few times to mix the soy sauce.
- Cook until the liquid comes to a low simmer. Turn to very low heat and cover the dutch oven. Steam until the rice is cooked through, 20 to 25 minutes. Uncover the pan and taste the rice at the 20-minute mark. If the rice still has a bit of a raw texture, let it cook for another 5 minutes.
- Once done, uncover the pan and stir with a rice paddle or spatula to fluff the rice. Garnish the stuffing with sliced green onions.
- Serve hot as a side.
- This dish can be cooked 1 to 2 days in advance. Reheat it in the same dutch oven in a 350 ℉ (176 ℃) oven with the lid on until warm. You can reheat it in the microwave, too. To heat it evenly, be sure to stir the rice several times over the course of reheating.
Clean-up
- It’s very likely that the sticky rice will stick to the bottom of the pot once you’re done cooking. This is due to the starchy texture and the added soy sauce. To clean up the pot, add 2” (5 cm) of water to the pot and boil for 5 to 10 minutes, until the sticky rice can be lifted easily with a wooden spatula. Scrape off any stuck residue and rinse the pan using detergent.
Notes
- Dried shiitake mushrooms provide a smoky flavor that fresh ones lack; substitute only if necessary with fresh mushrooms.
- To make this recipe gluten-free, substitute tamari for soy and dark soy sauces, noting a lighter color result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 59.4g | 20% |
| Protein | 10.8g | 22% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 767mg | 32% |
| Potassium | 336mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 1.8g | 4% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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