Asian Sticky Rice

We grew up on sticky rice.  Sometimes it was beautifully wrapped in ti leaves, steamed to a soft and savory perfection.  Other times, the sticky rice was served grub-style, in a big pot and ready to fill up hungry bowls.

Hubby’s grandmother was especially skilled at creating Asian treats, both sweet and savory.  For Lunar New Year (aka Chinese New Year), she would begin her kitchen magic before dawn.  She alone cooked up a roomful of mouth-watering goodies that kept her big family jubilant throughout the Lunar holiday.

Hubby and I are very “watered down” when it comes to Lunar New Year celebrations.  Even though we honestly don’t remember the date each year, we still love the food.  I do make a mean sticky rice, at least.

Our sticky rice is definitely of the grub variety.  No fuss; goes from pot to bowl, easy and delish.  Since we’re on a mostly preservative-free lifestyle, I sub out the Chinese sausage with with fresh ground meat.  I use ground turkey, which is delicious in this sticky rice.  If you’re adamant about doing it with the traditional Chinese sausage, go for it!  You’ll find it at Asian markets.

My kids love, love, love sticky rice.  They down huge helpings of it.  Hubby devours sticky rice, one of his favorite Asian dishes.  We think you’ll enjoy it, too.  It’s a breeze to whip up, and so good as either a main or side dish.  It keeps well and reheats wonderfully.  Enjoy!

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RECIPE (about 10 side servings)

INGREDIENTS
3 cups short-grain glutinous rice (not sushi rice)
1 cup dried Shitake mushrooms
1 TB vegetable oil
1 TB finely minced, peeled fresh ginger
1/2 cup thinly sliced scallions
1/3 cup Chinese rice wine
4 TB regular soy sauce
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil (typically brownish in color)
1/2 tsp white pepper
2 1/3 cups reduced-sodium chicken broth

For the meat mixture:
1/2 lb ground turkey
2 TB Chinese rice wine
2 TB regular soy sauce
1/2 tsp black pepper
1 1/2 tsp sugar
1/4 tsp ginger powder
1/2 tsp garlic powder

DIRECTIONS

Do ahead:  Fully cover rice with water and soak for 3-4 hours.  Drain in sieve and rinse with cold water.  Set aside.  Soak mushrooms in warm water about 1 hour.  Drain and finely chop.  Set aside.

Mix everything in meat mixture in a bowl, incorporating thoroughly.  Cook ground turkey in large skillet, breaking it up into small bits.  Set aside cooked meat.

Heat a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot.  Add ginger and stir fry for a minute.  Add meat and mushrooms, stir frying for another minute.  Stir in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and drained rice.  Stir to coat thoroughly.  Add broth, stir to incorporate, and bring to a low boil.

Once it reaches a low 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 peak!

Carefully stir cooked sticky rice, from bottom to top throughout.  Cover and let stand another 10 minutes before serving.

Garnish with freshly sliced scallions, if desired.  Enjoy!

Source:  Chew Out Loud

Note:  Alternatively, you can use Chinese sausage, found in Asian markets.  Just chop up 5-6 links and use in place of ground turkey.  If using Chinese sausage, no need to flavor or pre-cook it, as it comes fully cooked and flavored.  

I use regular Kikkoman soy sauce.  If you prefer lower sodium, use low-sodium soy sauce.