Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

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

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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