Chinese Sticky Rice – Nuomi Fan

When searching for Chinese sticky rice recipes, I came across similar stories that usually go like this:

-I love Chinese sticky rice (or the other version: I love, love, love sticky rice)
-It’s usually only eaten during holidays and most memorably, stuffed inside the Thanksgiving turkey.
-Sticky rice expands in the stomach and will make you feel more full (does this mean sticky rice would be a good diet food? ;))
-Why do I have for special occasions for eat sticky rice? Time to head to the kitchen!

My story is no different. I just provided the cliff notes version for any search you’ll find on Chinese sticky rice. You’re welcome.

The only difference to my story is that I bought a 10 lb bag of sticky rice…and now I have more of an incentive to make this tasty treasure again and again. While Summer is still in full force down in Southern California, the clothing stores have started to switch to their Fall clothing line, thus signaling that is it time to start eating more comfort foods. I love my twisted logic.

Note: Chinese barbequed pork is not similar to American barbequed pork. Chinese sausages are not similar to European sausages or god forbid, hot dogs. You will be able to find Chinese barbequed pork, Chinese sausages, and fried shallots at your local Asian market or Chinatown.

As you can tell from the picture, I like my rice filled with lots of mushrooms and meat. If you prefer a higher rice to mushroom/meat ratio, reduce the amount of mushrooms and meat to your liking.

2 cups sweet rice
1 cups jasmine rice
12 Chinese dried shiitake mushrooms
3 Chinese sausages (lop chong)
1/2 pound lean Chinese barbecued pork, store-bought   (if you can’t find Chinese barbequed pork, use 2 more Chinese sausages)
1/4 cup fried shallots
1/4 cup finely diced red onion (yellow can be substituted)
1 tablespoon vegetable oil
2 tablespoons soy sauce
2.5  cups low sodium chicken stock
1.5 tablespoons oyster sauce
1/2 cup chopped scallions
1/2 cup chopped cilantro

1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover.

2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps.

3) Chop sausage and barbecued pork and set aside separately.

4) Heat large wok or skillet over high heat until hot but not smoking. Add oil, onion, fried shallots, Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1/2 tablespoon soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1/2 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.


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