Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

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

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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