Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

  • ½ cup scallion
  • 1/3 cup Chinese rice wine or medium-dry Sherry
  • 2 teaspoons Asian sesame oil
  • ½ teaspoon white pepper
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon salt
  • 2 tablespoons oyster sauce
  • + 9 more ingredients
    • scallion greens
    • 5 Chinese sausages (6 to 8 oz total)
    • wok
    • 1 ½ cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar)
    • 1 cup Chinese dried black mushrooms or dried shiitake mushrooms
    • 1 tablespoon peanut oil
    • 3 cups Chinese or Japanese short-grain sticky rice
    • 1 tablespoon fresh ginger
    • 3 tablespoons soy sauce

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 disca...

View full recipe at Epicurious

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