Chinese Sticky Rice
A savory mix of glutinous rice, mushrooms, Chinese sausage, dried shrimp, and aromatics that come together into the ultimate comforting holiday-style stuffing.
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Servings: 8
Calories: 355kcal
Equipment
- Large Pot Non-stick pot is best for this recipe!
Ingredients
Main Ingredients
- 2.5 cups sweet rice also known as glutinous rice
- 0.5 cups white rice short-grain rice preferred
- 3 dried shiitake mushrooms
- ⅓ cup dried shrimp
- 1 tablespoon neutral oil
- 2 shallots minced
- 2 links Chinese sausage diced into ½ inch cubes
- 3 cups low-sodium chicken broth
- ½ cup roasted, shelled chestnuts cut in half
- ¼ teaspoon salt
- Dash of white pepper
Sauce
- 2.5 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Toppings
- Green onions chopped
- Microgreens optional
Instructions
Day Before Cooking
- Rinse the glutinous and white rice several times until the water runs mostly clear. Transfer it to a bowl, cover with water, and soak overnight at room temperature.2.5 cups sweet rice, 0.5 cups white rice
- Place the dried shiitake mushrooms in a separate bowl and cover with lukewarm water to soak overnight.3 dried shiitake mushrooms
Day of Cooking
- Drain the soaked rice completely using a sieve and set aside. Give the dried shrimp a quick rinse to remove extra salt and set aside. Remove the mushrooms from the liquid, gently squeeze out excess water, and dice them. Reserve the mushroom soaking liquid for later.⅓ cup dried shrimp
- In a small bowl, combine soy sauce, dark soy sauce, sugar, oyster sauce, and sesame oil. Stir well and set aside.2.5 tablespoon soy sauce, 1 tablespoon dark soy sauce, 2 teaspoon granulated sugar, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
- In a large heavy pot, heat the neutral oil over medium heat. Add minced shallots and sauté until fragrant and softened, about 30 seconds. Add the diced Chinese sausage, dried shrimp, and mushrooms. Cook for 1–2 minutes, stirring occasionally, until everything turns golden brown and aromatic.3 dried shiitake mushrooms, 1 tablespoon neutral oil, 2 shallots, 2 links Chinese sausage, ⅓ cup dried shrimp
- Add in the drained rice then pour in the chicken broth and the prepared sauce, along with a few tablespoons of the mushroom soaking liquid for extra umami. Give it a few stirs to combine everything evenly.3 cups low-sodium chicken broth, 2.5 cups sweet rice
- Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes, stirring occasionally to prevent the bottom from sticking. Reduce the heat to low for another 7-10 minutes to allow rice to gently cook in the steam. Around the 7-minute mark, add chestnuts, salt and white pepper and check if the rice still seems undercooked. If so, cover and cook for a few more minutes until fully softened.½ cup roasted, shelled chestnuts, ¼ teaspoon salt, Dash of white pepper
- Once the rice is cooked through, remove the lid and gently fluff with a spatula to mix the ingredients evenly. Taste the rice and adjust with additional salt and white pepper if needed. Transfer the sticky rice to a large serving bowl and top with chopped green onions and optional micro greens.Green onions, Microgreens
Notes
Rice:
- My family likes to add some white rice to the sticky rice to prevent the sticky rice from getting too sticky and so the final texture is less dense and chewy.
- I recommend using a large non-stick pot so that the sticky rice doesn't stick to the bottom.
- If using a dutch oven to make this dish, some of the rice will get stuck to the bottom of the pot. To release, add some water to the pot, bring to a gentle boil, then gently remove the stuck rice.
Nutrition
Calories: 355kcal | Carbohydrates: 64g | Protein: 15g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 953mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg