Sticky Rice With Chinese Sausage Recipes

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
• Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
• Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
• Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• 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 discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
• Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
• Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
• *Available at Asian markets and Kam Man Food Products (212-571-0330).

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Boil water in steamer. Drain water from soaked sweet rice and then place in steamer on cheesecloth. Cover and steam for 20 minutes.
• While rice is steaming, mix in a bowl oyster sauce, soy sauce, sesame oil, chicken stock and salt. Set aside.
• Heat olive oil in wok over high heat and then add shrimp to stir fry for 1 minute to bring out the flavor. Add the onion, mushrooms, Chinese sausage, and rice wine and stir fry until onions have softened and Chinese sausage is slightly browned.
• Lower heat to medium and add the sweet rice into the wok and slowly add the sauce mixture throughout the rice and stir fry the rice until the sauce is evenly distributed in the sweet rice.
• Mix in or top with chopped scallions and serve.

WHOLE QUAIL WITH STICKY RICE WITH CHINESE SAUSAGE

Steps:

• To make the quail with rice:
• Rinse the rice 2 times in a bowl of cold water and drain. In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp. Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes. Fold in the edamame. Taste and adjust the sugar, soy sauce, and salt. Let cool and then fold in the scallions. Stuff about 1/2 cup of the rice mixture into each quail.
• To make the scallion oil:
• Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste. Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp. Add the ginger, to taste.
• To make the garlic chives:
• In a small skillet heat the oil over medium heat. Saute the garlic chives, seasoning with salt, until slightly caramelized. You can add a bit of water to help cook the chives through before burning, if needed.
• To serve:
• Preheat the oven to 500 degrees F.
• Heat a large skillet with a little oil. Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes. Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through.
• Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate.

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.

STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES

Steps:

• Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
• Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
• Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
• Garnish rice "stuffing" with sliced scallions before serving.

STICKY CHINESE SAUSAGE FRIED RICE

Steps:

• Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
• Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
• Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
• Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
• Season with salt and pepper, then stir and let cook for another 1-2 minutes.
• Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
• Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
• Garnish with sliced scallions before serving.

STICKY RICE WITH CHINESE SAUSAGE AND DRIED SCALLOPS

Steps:

• 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 with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
• When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok.
• Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
• Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes. Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder.
• Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps.
• Using tongs, remove bowl containing scallops from bottom tier of steamer. Reserve water in wok.
• Reserve scallop-soaking liquid and shred scallops into "threads" with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily).
• Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices.
• Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts.
• Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.
• Pour off water from wok and dry. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute. Add sausage and scallops and stir-fry 1 minute. Add rice and stir-fry, breaking up any clumps, 1 minute. Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.