Sticky Rice with Chinese Sausage

Published on in Asian Cooking Techniques, Proteins, Rice, Rice, Noodles, & Starches
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This sticky rice with Chinese sausage dish is sweet rice infused with distinctly Chinese flavors. Chinese sausage (aka Lap Cheong), mushrooms, and dried shrimp is a common mixture of ingredients.

Sticky Rice with Chinese Sausage
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Sticky Rice with Chinese Sausage

5 from 1 vote
Course: Dinner, LunchCuisine: ChineseDifficulty: Moderate
Servings

6

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes

Soaking and steaming the sticky rice is the key to this rice dish without becoming mushy.

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Ingredients

  • 2 cups sweet rice (aka glutinous rice) soaked overnight (water level should be 3 inches above rice as rice will expand)

  • 1 tablespoon oyster sauce

  • 2 tablespoons soy sauce

  • 1/4 cup chicken stock

  • 1/4 teaspoon sesame oil

  • 1/2 teaspoon salt

  • 2 tablespoons olive oil

  • 1/4 cup dried shrimp (soaked in warm water for 15 minutes)

  • 8 dried shiitake mushrooms (soaked in warm water for 15 minutes)

  • 3 Chinese sausage links chopped

  • 1 medium yellow onion diced finely

  • 1 tablespoon rice wine

  • 2 scallions chopped

Directions

  • Boil water in steamer. Drain water from soaked sweet rice and then place in steamer on cheesecloth. Cover and steam for 20 minutes.
  • While rice is steaming, mix in a bowl oyster sauce, soy sauce, sesame oil, chicken stock and salt. Set aside.
  • Heat olive oil in wok over high heat and then add shrimp to stir fry for 1 minute to bring out the flavor. Add the onion, mushrooms, Chinese sausage, and rice wine and stir fry until onions have softened and Chinese sausage is slightly browned.
  • Lower heat to medium and add the sweet rice into the wok and slowly add the sauce mixture throughout the rice and stir fry the rice until the sauce is evenly distributed in the sweet rice.
  • Mix in or top with chopped scallions and serve.

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