Sticky Rice with Chinese Sausage
User Reviews
5
Sticky Rice with Chinese Sausage
Description
Sticky Rice with Chinese Sausage features glutinous rice cooked until tender and then stir-fried with dried shrimp, diced onion, shiitake mushrooms, and thinly sliced Chinese sausage. The mixture is seasoned with a blend of oyster sauce, soy sauce, dark soy sauce, sesame oil, chicken stock, and Shaoxing wine, which infuse the rice with a savory and slightly sweet flavor profile. Stir-frying the rice with these ingredients ensures the rice breaks up and evenly absorbs the sauces, resulting in a uniformly colored and flavorful dish.
The combination of dried shrimp and Chinese sausage adds both an umami depth and subtle sweetness, while mushrooms and onions provide texture contrasts. Sesame oil adds a gentle nutty aroma that complements the savory components. This dish can serve as a satisfying side or a main dish in a meal.
Ingredients
- 2 cups sticky rice 400g, also known as “Sweet Rice” or “Glutinous Rice”, uncooked
- 1 tablespoon oyster sauce
- 1 ½ tablespoons soy sauce
- 2 teaspoons dark soy sauce
- ¼ teaspoon sesame oil
- ¼ cup chicken stock (60 ml)
- ½ teaspoon salt
- 2 tablespoons neutral cooking oil generic cooking oil
- ¼ cup dried shrimp (soaked for 15 minutes in warm water)
- 1 onion finely diced, medium
- 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
- 3 Chinese sausage cut into small discs, links
- 1 teaspoon Shaoxing wine
- white pepper (to taste)
- 2 scallions (chopped)
- cilantro (to garnish, optional)
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 153mg | 51% |
| Sodium | 954mg | 40% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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