Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

  • ½ cup scallion
  • 1 tablespoon fresh ginger
  • 3 cups Chinese or Japanese short-grain sticky rice
  • 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
  • + 9 more ingredients
    • 1 cup Chinese dried black mushrooms or dried shiitake mushrooms
    • 5 Chinese sausages (6 to 8 oz total)
    • 1 tablespoon peanut oil
    • wok
    • 1 ½ cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar)
    • 3 tablespoons soy sauce
    • scallion greens
    • 2 tablespoons oyster sauce
    • 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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