Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

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