This Chinese Sticky Rice is amazingly easy, scrumptious, and a home run at our house. Discover how easy it is to make a big pot of your own Chinese Sticky Rice… for Chinese New Year or anytime of year!
Chinese New Year is just around the corner. Admittedly, I have to google it to figure out what date it lands on each year, as I never have any idea. My family never really celebrated Chinese New Year. Though, we occasionally used it as an excuse to have a big ol’ extended family potluck.
As I wrote about in my previous Asian Sticky Rice post, Hubby’s family did go all out for Chinese New Year. Super tender, soft sticky rice is something both Hubby and my boys scarf down like there’s no tomorrow.
Last time, I shared my recipe for sticky rice with ground turkey, because I like to healthify things when I can. I don’t buy the more commonly used Chinese Sausage (lap cheong.) But just this one time, Hubby and the boys won out. They’re partial to the rich flavor Chinese Sausage imparts to Sticky Rice, and I admit…there’s nothing quite like the sweet, savory, succulent aroma of it…
Yes, I caved in and made Chinese Sticky Rice the traditional way. Chunks of luscious Chinese sausage strewn throughout the mounds of tender, sticky rice. Plus aromatic Shiitake mushrooms, which is my personal favorite part of this rice dish.
Chinese Sticky Rice is surprisingly easy to pull off at home. Just remember to pre-soak the short grain, glutinous rice for a few hours before you make the rice. That’s what will give the rice its super soft and yummy consistency. The actual cooking part is easy and quick.
Despite the term “glutinous rice,” there is no gluten in rice. It’s a bit of a misleading term, but sticky rice is like any rice…gluten-free all the way.
Oh, and leftovers are absolutely delish with this recipe. Enjoy!Print
This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. All of the ingredients are found in Asian supermarkets, and some might be found in the Asian aisles of your favorite grocery stores.
- 3 cups uncooked short-grain glutinous rice (not sushi rice), soaked in water for 3-4 hours
- 1 cup dried Shiitake mushrooms, soaked in water for 1 hour, drained,and chopped
- 5 links of Chinese Sausage (lap cheong), diced
- 1 TB vegetable oil
- 1 TB finely minced, peeled fresh ginger
- 1/3 cup Chinese cooking rice wine
- 4 TB regular soy sauce
- 3 TB Asian oyster sauce
- 4 tsp Asian pure sesame oil (brown in color, highly aromatic)
- 1/2 tsp white pepper
- 2 1/3 cups good chicken broth
- 1/2 cup thinly sliced scallions (greens only)
- Drain rice and rinse with cold water. Set aside.
- 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 Chinese sausage and Shiitake mushrooms, stir frying for another minute. Stir 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.
- 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 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!
- * Note: If you’re watching salt intake, you may use reduced-sodium chicken broth.
Source: Chew Out Loud
As a side or main, one of my favorite things stir fry is this Shrimp with Snow Peas:
Here’s my favorite Chinese Fried Rice, if you’re in a wok kind of mood:
How about both shrimp and rice, in this deliciously flavorful Mexican Rice with Shrimp and Chicken?