Perfect Chinese Sticky Rice
This stir fried Chinese sticky rice will be a show stopper at Christmas dinner. The simple method I use to get it perfect every time.
Equipment
- 1 large nonstick pan with lid
Ingredients
- 1½ cups glutinous rice
- 4 dried shitake mushrooms
- 2 cups reserved mushroom stock
- 1½ Chinese preserved pork sausage (lap cheong)
- 1 Chinese preserved liver sausage (yun cheong)
- 1 tbsp oil
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 stalk green onions
Instructions
- Boil 2 cups of water and pour it over our dried shitake mushrooms. Cover with plastic wrap and let them soak for at least 45 minutes and up to overnight as well.4 dried shitake mushrooms
- Squeeze out the excess moisture in the shitake mushrooms and give them a dice. Reserve this mushroom stock for later.
- Dice up our two types of Chinese sausage as well.1½ Chinese preserved pork sausage , 1 Chinese preserved liver sausage
- Strain our glutinous rice which has been soaking for at least 3 hours.
- In our nonstick pan, add 1 tbsp of oil over med heat and add the diced mushrooms and sausage. Stir for 1-2 minutes.4 dried shitake mushrooms, 1 tbsp oil, 1½ Chinese preserved pork sausage
- Add the soaked glutinous rice and stir for 1 minute.1½ cups glutinous rice
- Reduce heat to med-low and add soy sauce, dark soy sauce, and oyster sauce. Stir for 1 minute.1 tbsp soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce
- Add 2 tbsp of mushroom stock, stir, then cover with a lid for 1-2 minutes to steam. Repeat these 3 steps until the rice is cooked through, should take about 30 minutes. Be sure to only add stock as needed and if you run out of mushroom stock just add water.2 cups reserved mushroom stock
- Once the rice is cooked through, add sesame oil and green onions to top it off.1 tsp sesame oil, 1 stalk green onions