Sausage & Mushroom Sticky Rice
This is a classic sticky rice preparation. The rice is cooked, then stir-fried with aromatic Chinese sausages, dried shiitake mushrooms and dried shrimp. Pair with Toscana Tenute Rossetti Governo or Pinot Noir Diora La Petite Grace 2020Ingredients
Serves 4 to 6
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) oyster sauce
2 tsp (10 ml) soy sauce
2 tsp (10 ml) chicken stock powder
2 tsp (10 ml) sesame oil
1 pinch white pepper
1 pinch salt
1 tbsp (15 ml) vegetable oil
¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped
4 Chinese sausages, diced
8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced
4 green onions, thinly sliced, plus more for garnish
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions
sesame seeds, for garnish
Instructions
- In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute.
- Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with green onions and sesame seeds.