Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

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

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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