CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE
Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.
Provided by hello angie
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 5h6m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g
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
Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!
Provided by Bill
Categories Rice
Time 1h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 493 kcal, Carbohydrate 54 g, Protein 21 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 153 mg, Sodium 954 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SAVORY STICKY RICE BOWLS (OR STIR-FRIED STICKY RICE)
Provided by David Tanis
Categories dinner, one pot, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice steams, cook bacon and sausage in a wok or skillet over medium heat, to render a little fat. Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.
- Add red chiles and dried shrimp and cook for 1 minute. Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes. Add ginger, soy sauce, sesame oil and sweet wine. Stir and scrape bottom of pan with a wooden spoon to deglaze. Add 1/2 cup water and simmer 1 minute.
- Turn off heat and add cooked sticky rice. Sprinkle lightly with salt and mix well with 2 spoons to incorporate. Serve immediately or transfer to several individual heatproof bowls. (Rice may be reheated later in a water bath.) If desired, invert bowls onto plates. Garnish with scallions and cilantro.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
STICKY CHINESE SAUSAGE FRIED RICE
This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.
Provided by Arlyn Osborne
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4
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