Description
This Chinese Savoury Sticky Rice recipe features fragrant glutinous rice cooked with flavorful Chinese sausages, dried shrimp, and shiitake mushrooms. Enhanced with garlic, soy sauce, oyster sauce, and sesame oil, this traditional dish is steamed to perfection to achieve its signature sticky and tender texture, making it a delightful and hearty meal perfect for sharing.
Ingredients
Scale
Rice and Base Ingredients
- 2 cups glutinous (sticky) rice
Meats and Mushrooms
- 2 Chinese sausages (lap cheong), sliced
- 1/2 cup dried shiitake mushrooms, soaked and chopped
- 2 tablespoons dried shrimp, soaked and chopped
Flavorings
- 2 cloves garlic, minced
- 2 green onions, chopped
- 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 even cooking and the right sticky texture. Drain the rice thoroughly before cooking.
- Cook the Aromatics and Meats: Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, sliced Chinese sausage, soaked and chopped dried shrimp, and chopped shiitake mushrooms. Stir-fry these ingredients together for about 3 to 4 minutes until fragrant and the sausage releases its oils.
- Combine Rice with Aromatics: Add the drained glutinous rice to the wok or skillet. Stir well to combine the rice evenly with the sautéed ingredients, allowing the rice to absorb flavors and get coated in the savory mixture.
- Season the Mixture: Pour in the soy sauce, oyster sauce, and season with salt and white pepper to taste. Mix thoroughly to ensure that all the rice grains and ingredients are evenly seasoned.
- Transfer to Steaming Dish: Move the entire rice mixture into a heatproof dish or a bamboo steamer lined with cheesecloth, which will help prevent sticking during steaming and allow excess moisture to drain.
- Steam the Rice: Place the dish or steamer over boiling water and steam the rice for approximately 30 to 40 minutes. This slow steaming method cooks the rice thoroughly while keeping it moist and tender.
- Finish and Garnish: Once the rice is fully cooked, drizzle the sesame oil evenly over the top to add fragrance and depth of flavor. Garnish with chopped green onions before serving to provide a fresh and vibrant contrast.
Notes
- Soaking the glutinous rice overnight deeply improves the texture and reduces steaming time.
- If you do not have a bamboo steamer, use a metal steaming rack inside a large pot with a tight lid.
- Adjust the amount of soy sauce and oyster sauce according to your preferred saltiness.
- Chinese sausage (lap cheong) can be substituted with smoked sausage if unavailable, though the flavor will differ slightly.
- Be sure to soak and chop dried shrimp and mushrooms well to soften them and help them blend better into the dish.
- Serve this dish hot as a main or side to complement other Chinese dishes.