2000s Recipes + Menus

Sticky Rice with Chinese Sausage

Serves8 to 10 (side dish)
  • Active time:25 min
  • Start to finish:3 hr (includes soaking)
November 2004
This dish is a wonderful alternative to more traditional dressing. It’s normal for a crust to develop on the bottom of the pot—after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.
  • 3 cups Chinese or Japanese short-grain sticky ("sweet") rice
  • 1 cup Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 oz)
  • 5 Chinese sausages (6 to 8 total)
  • 1 tablespoon peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
  • 1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
  • 1/3 cup Chinese rice wine or medium-dry Sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups reduced-sodium chicken broth

  • Special equipment:

    a wok

  • Garnish:

    thinly sliced scallion greens
  • Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
  • Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps.
  • Quarter sausages lengthwise and cut into 1/2-inch pieces.
  • Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
  • Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

Recipe by Lillian Chou

Photograph by Sang An

Keywords
lillian chou,
dressing,
fall,
thanksgiving,
chinese

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