Sticky Rice with Chinese Sausage

How to make Sticky Rice with Chinese Sausage.

INGREDIENTS: Serves 4-6

  • 2 cups (400g) uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”)
  • ¼ cup dried shrimp (soaked for 15 minutes in warm water)
  • 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
  • 3 links Chinese sausage (cut into small discs)
  • 1 medium onion (finely diced)
  • 2 scallions (chopped)
  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • ¼ teaspoon sesame oil
  • ¼ cup (60 ml) chicken stock
  • 1 teaspoon Shaoxing wine
  • 2 tablespoons oil
  • ½ teaspoon salt
  • white pepper (to taste)
  • Cilantro (to garnish, optional)

METHOD:

  1. Cook the sticky rice according to the directions on the package and set aside to cool.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock and salt in a small bowl and set aside.
  3. Heat the oil in a wok over medium heat.
  4. Add the shrimp and stir-fry for 30 seconds to bring out the flavour.
  5. Add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion.
  6. Add the Shaoxing wine and stir-fry for another 2 minutes.
  7. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula.
  8. Spoon half of the sauce mixture over the rice, add the sauce over any clumps of rice to help break them up.
  9. Mix well using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok.
  10. Add the rest of the sauce and stir-fry until the rice is uniform in colour.
  11. Season with white pepper to taste and mix in the scallions.
  12. Garnish with cilantro and serve.
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