This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.
Prep Ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
Drain soaked rice in a colander and rinse with cold water. Set aside.
Heat up a heavy large pot (I use my All-Clad stock pot) 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. Add 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 open lid to peek!
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. Chopped cilantro or chives work well, too.
Notes
You may use reduced-sodium chicken broth instead of regular strength.
If you can't find authentic Chinese sausage, you can use other types of cooked sausage, such as kielbasa or andouille.
Chinese sausage is somewhat sweet, and not overly salty. If you use a salty sausage, decrease tamari soy sauce to 3 TB.
Prep/Cook time does not include pre-soaking of rice and shiitakes.
*If you enjoyed this recipe, please come back and give it a rating ♡