Description
This authentic Chinese Savoury Sticky Rice is a delightful dish combining glutinous rice with flavorful Chinese sausages, dried shiitake mushrooms, dried shrimp, and aromatic seasonings. Steamed to perfection, this dish offers a tender, fragrant, and savory experience, perfect as a comforting main or side dish.
Ingredients
Scale
Main Ingredients
- 2 cups glutinous (sticky) rice
- 2 Chinese sausages (lap cheong), sliced
- 1/2 cup dried shiitake mushrooms, soaked and chopped
- 2 tablespoons dried shrimp, soaked and chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
Seasonings & Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and white pepper, to taste
Instructions
- Prepare the Rice: Rinse the glutinous rice several times under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or preferably overnight to ensure it softens evenly. Once soaked, drain thoroughly.
- Stir-Fry Aromatics and Meats: Heat vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, sliced Chinese sausage, soaked dried shrimp, and chopped shiitake mushrooms. Stir-fry gently for 3 to 4 minutes until the mixture becomes fragrant and the sausage begins to release oil.
- Combine with Rice: Add the drained glutinous rice to the wok, stirring well to incorporate all the ingredients evenly, allowing the flavors to meld.
- Season the Mixture: Pour in soy sauce and oyster sauce, then sprinkle salt and white pepper to taste. Mix thoroughly to ensure every grain of rice is seasoned.
- Prepare for Steaming: Transfer the combined mixture into a heatproof dish or line a bamboo steamer with cheesecloth for easy removal and steaming.
- Steam the Rice: Place the dish or bamboo steamer over boiling water and steam gently for about 30 to 40 minutes. This cooking process will make the rice fully tender and sticky, absorbing all the savory flavors.
- Finish and Garnish: Once cooked, drizzle sesame oil evenly over the hot rice, then garnish with chopped green onions for a fresh, vibrant touch before serving.
Notes
- Soaking the glutinous rice is essential to achieve the desired sticky texture and to ensure even cooking.
- You can substitute Chinese sausage with other cured sausage varieties if unavailable, but lap cheong gives the most authentic flavor.
- Adjust salt and soy sauce according to your taste preference, especially if using salted dried shrimp.
- This dish is best served hot and freshly steamed for optimal texture and flavor.
- Leftovers can be refrigerated and lightly pan-fried or steamed again before serving.
