Sticky Rice with Chinese Sausage

Sticky Rice with Chinese Sausage
Photo by Sang An

Ingredients

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

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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