Sticky rice can be eaten any time of year but it is often used to stuff turkey in North American Chinese homes. You may also be familiar with sticky rice at dim sum or the Chinese tamales that are found during the Dragon Boat festival, both which are usually wrapped in lotus or bamboo leaves respectively. This recipe is a simpler version that uses the ingredients that are more readily available. It can be eaten as a part of any meal and does not have to be used as stuffing.
The hardest part about this recipe is chopping up the ingredients and it also requires a bit of planning since a few of the ingredients require soaking time. This recipe can also be found in my cookbook Daily Special.
Makes 6-8 servings
Ingredients
2 cups glutinous rice*
2 ounces dried shrimp
5 Chinese sausages
6 fresh shiitake mushrooms or 3-4 dried shiitake mushrooms
5 stalks green onion
1 tablespoon avocado oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
Instructions
- Soak glutinous rice in cold water for a minimum of 4 hours and up to overnight. Drain well.
- Spread the rice evenly in a shallow bowl and steam for 30-45 minutes in a covered wok, Dutch oven or electric pressure cooker with steam function. To test if the rice is done, bite into one and see. Texture should be al dente but if you want a softer rice, cook longer until the desired texture.
- Soak dried shrimp in hot water for 10-30 minutes, until they are softened.**
- If using, soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water.
- Cut Chinese sausage and mushrooms into ¼ inch cubes.***
- Finely chop green onion, separating white and light green parts from dark green parts.
- Drain the shrimp.
- In a wok or large frying pan on medium heat, add avocado oil. Add white and light parts of green onion and stir fry for 30 seconds. Add Chinese sausage, mushrooms and dried shrimp and mix well. Cook until the ingredients are cooked and heated through. Turn off the heat.
- Add the cooked rice, soy sauce and oyster sauce. Mix well.
- Stir in dark green parts of green onion. Serve hot.
*Glutinous rice is also labelled as sweet rice.
**Soak time will depend on the size of the shrimp.
***Blanching the Chinese sausage will facilitate slicing.
Simple Sticky Rice
Ingredients
- 2 cups glutinous rice*
- 2 ounces dried shrimp
- 5 Chinese sausages
- 6 fresh shiitake mushrooms or 3-4 dried shiitake mushrooms
- 5 stalks green onion
- 1 tablespoon avocado oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
Instructions
- Soak glutinous rice in cold water for a minimum of 4 hours and up to overnight. Drain well.
- Spread the rice evenly in a shallow bowl and steam for 30-45 minutes in a covered wok, Dutch oven or electric pressure cooker with steam function. To test if the rice is done, bite into one and see. Texture should be al dente but if you want a softer rice, cook longer until the desired texture.
- Soak dried shrimp in hot water for 10-30 minutes, until they are softened.**
- If using, soak dried mushrooms in warm water for at least 30 minutes. Drain, rinse and gently squeeze out excess water.
- Cut Chinese sausage and mushrooms into ¼ inch cubes.***
- Finely chop green onion, separating white and light green parts from dark green parts.
- Drain the shrimp.
- In a wok or large frying pan on medium heat, add avocado oil. Add white and light parts of green onion and stir fry for 30 seconds. Add Chinese sausage, mushrooms and dried shrimp and mix well. Cook until the ingredients are cooked and heated through. Turn off the heat.
- Add the cooked rice, soy sauce and oyster sauce. Mix well.
- Stir in dark green parts of green onion. Serve hot.