Main Disheschewoutloud4.9
Chinese Sticky Rice
This Chinese sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- colander
- pot
📝 Preparation Steps
1
Prepare ahead
2
Prep Ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about ⏱️ 1 hour. Drain well and chop. Set aside.
3
Drain soaked rice in a colander and rinse with cold water. Set aside.
4
Heat up a heavy large pot (I use my All-Clad stock pot) 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.
fresh ginger (peeled, finely minced)1 tablespoonChinese Sausage (lap cheong, diced*)12 oz
5
Boil
6
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.
7
Simmer
8
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 open lid to peek!
9
Stir and Rest
10
Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another ⏱️ 10 minutes before serving.
11
Garnish and Serve
12
Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.
Nutrition Facts
calories
367 kcal
fat Content
12 g
serving Size
1 g
fiber Content
2 g
sugar Content
1 g
sodium Content
971 mg
protein Content
11 g
trans Fat Content
0.1 g
cholesterol Content
26 mg
carbohydrate Content
51 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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