Description
A yummy dish of warm, fragrant sticky rice infused with the savory goodness of Chinese sausage, dried shrimp, and dried shiitake mushrooms. Top with crunchy fried shallots for texture and scallion oil for an aromatic finish.
Ingredients
Scale
- 3 cups sweet rice
- 6 oz Chinese sausage (about 3 sausages, thinly sliced)
- 10 dried shiitake mushrooms
- 1/3 cup dried shrimp
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 tablespoons light soy sauce (see notes below)
- Scallion oil
Instructions
- Soak the rice for 4 hours. Preferably, do this overnight to avoid waiting. After soaking, drain the rice through a colander, rinse a few times until water runs clear then set aside.
- Soak the dried shrimp and dried shiitake mushrooms in hot water for 20 minutes to rehydrate and soften. Drain both and set aside. Slice the mushrooms.
- Prepare the dried shrimp and Chinese sausage: Heat 1 tablespoon oil in a wok over medium-high. Add dried shrimp, Chinese sausage and black/shiitake mushrooms. Stir fry for about 5 minutes. Add soy sauce and sugar. Toss until evenly seasoned.
- Prepare steamer: Make sure your steamer doesn’t have any large holes that the rice grains will fall through. If it does, cover the bottom with a cheesecloth. Add water to the steamer and bring the water to a boil and then lower to a simmer.
- Steam: Toss the rinsed rice with salt until evenly combined then transfer the rice to the steamer. Steam with a covered lid for 20 minutes.
- Add the stir fried Chinese sausage, mushroom and dried shrimp mixture to the rice. Toss until evenly combined then steam for 15 more minutes, covered, or until rice is the texture of your liking.
- Finish: You can serve it as is or if you’re feeling fancy, pack it into a small bowl rinsed in warm water and flip it over onto a plate to make cute little rice domes, just like they do at dim sum restaurants. Brush with scallion oil and top with fried shallots (optional) and enjoy.
Notes
If you don’t have soy sauce, substitute with Maggi seasoning or Knorr liquid seasoning.
- Prep Time: 4 hours, 10 minutes
- Cook Time: 35 minutes
- Category: entree
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese