Sticky Rice with Chinese Sausage and Dried Scallops

Sticky Rice with Chinese Sausage and Dried Scallops
Photo by Romulo Yanes


  • 1 teaspoon kosher salt
  • 4 Cantonese sweet sausage
  • 15 Chinese dried black mushrooms
  • 1 tablespoon sugar
  • 2 ½ cups Chinese or Japanese short-grain sticky ("sweet") rice
  • 1 10-inch bamboo steamer with 2 tiers
  • ¼ cup peanut oil
  • + 9 more ingredients
    • cheesecloth
    • 2 bunches scallions
    • 8 (1-inch-wide) large dried scallops
    • 1 well-seasoned 14-inch wok, preferably flat-bottomed
    • ½ cup Chinese rice wine such as Shaoxing or medium-dry Sherry
    • 2 tablespoons light soy sauce
    • 2 tablespoons Asian sesame oil
    • 2 teaspoons black pepper
    • ¼ cup oyster sauce (preferably premium)

Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours. After rice has soaked at least 3 hours, fill wok with enough water for bottom rim of steamer (not rack) to rest in water, then bring to a boil. Put scallops and rice wine in a small heatproof bowl. Put bowl wit...

View full recipe at Epicurious


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