Chinese Style Sticky Rice Recipe 475 Recipes

CHINESE STICKY RICE

Steps:

• Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
• Drain: Drain soaked rice and rinse with cold water. Set aside.
• Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
• Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
• Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
• Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.

RICE COOKER CHINESE STICKY RICE

Steps:

• Place dried mushrooms in a bowl with hot water and let soak for at least 2 hours until softened. (See note below)
• Run cold water through the rice in a strainer. Stir the rice with your hand to wash and rinse it well until the water is mostly running clear.
• Soak the rice in a bowl of water for at least 2 hours.
• Combine the 3 tablespoons oyster sauce, 1 tablespoon soy sauce (or tamari), 1 teaspoon grated ginger, minced garlic clove, 1/2 teaspoon tapioca starch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper in a bowl and mix well to make the sauce. Set aside.
• Drain the rice through a colander, discarding the water.
• Remove mushrooms from soaking liquid and gently squeeze out some of the water. Cut of and discard tough stems. Cut mushroom caps into slices or chunks.
• Slice Chinese sausages into disks.
• Heat a skillet over medium heat. Add Chinese sausage and ground pork and cook until pork is mostly cooked through.
• Add mushrooms and sauce to the pan and stir. Heat through.
• Add shrimp and cook until just starting to turn pink and remove from heat.
• Transfer Chinese sausage mixture to the rice cooker pot and level out.
• Add drained rice on top and level out.
• Add 1 1/4 cups water to the rice cooker.
• Cook until rice cooker button pops, or for about 25 minutes. Let sit for another 5-10 minutes. Rice should be completely cooked and slightly translucent.
• Fluff rice with chopsticks, stirring well to mix the rice and filling ingredients.
• Garnish with chopped green onions, if desired.

CHINESE RESTAURANT-STYLE STICKY RICE

Steps:

• Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
• Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
• Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

CHINESE-STYLE STICKY RICE RECIPE - (4.7/5)

Steps:

• 1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. 2. Bring rinsed rice, water and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. 3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.