Chinese Sticky Rice Recipe

I absolutely love this recipe because it brings together the savory, umami flavors of the shiitake mushrooms and Chinese sausages with the satisfying stickiness of glutinous rice, creating a comforting dish that feels like a warm hug. Plus, the combination of soy sauce, oyster sauce, and sesame oil adds a depth of flavor that’s simply irresistible and transports me straight to my favorite Asian street food spots.

I adore making the ideal Chinese Sticky Rice, a savory dish that shows off glutinous rice, Chinese sausages, and shiitake mushrooms. The umami from soy and oyster sauces, along with a touch of sesame oil, infuses the nutrient-rich rice, making it a comforting and satisfying dish.

Chinese Sticky Rice Recipe Ingredients

• Glutinous Rice: High in carbohydrates, it creates a chewy texture and a subtly sweet taste.
• Chinese Sausages: Adds a savory, slightly sweet flavor with protein and fat content.
• Shiitake Mushrooms: Rich in umami and nutrients like B vitamins, they enhance depth of flavor.
• Dried Shrimp: Offers a punch of umami and protein, intensifying the dish’s richness.
• Soy Sauce: Provides savory umami and saltiness, balancing flavors throughout.
• Oyster Sauce: Adds sweetness and umami, boosting overall depth of taste.
• Sesame Oil: A nutty essence enriching aroma while contributing healthy fats.

Chinese Sticky Rice Recipe Ingredient Quantities

• 2 cups glutinous rice (also known as sticky rice) soaked for at least 2 hours
• 3 Chinese sausages (lap cheong), sliced
• 100g dried shiitake mushrooms, soaked and sliced
• 100g dried shrimp, soaked
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 3 scallions, chopped
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 cup chicken broth or water

How to Make this Chinese Sticky Rice Recipe

1. Soak the glutinous rice until fully softened. Drain the rice and set aside.

2. In a large wok or pan, heat the vegetable oil over medium heat. Stir-fry the minced garlic in the oil until it’s fragrant.

3. Add the sliced Chinese sausages, the soaked and sliced shiitake mushrooms, and the soaked dried shrimp to the pan. Stir-fry for 3-4 minutes until the sausages are slightly browned.

4. Blend together the soy sauce, oyster sauce, and sesame oil. Mix thoroughly to achieve a harmonious medley of tastes.

5. Place the pan glutinous rice in a colander and put it over a large bowl. Then add the sauce mixture to the rice and mix thoroughly until the rice is well-coated with the sauce mixture.

6. Add the chicken broth (or water) and stir gently. Bring to a simmer.

7. Lower the heat to low, cover it, and let it simmer for approximately 20-25 minutes, giving it an occasional stir, until the rice has finished cooking and the liquid has been absorbed.

8. When the rice is finished cooking, add the sugar and white pepper. Stir to combine thoroughly.

9. Include the sliced green onions and mix one last time.

10. Serve the sticky rice from China hot, and sprinkle with extra scallions if you wish.

Chinese Sticky Rice Recipe Equipment Needed

1. Large bowl
2. Colander
3. Wok or large pan
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Small bowl (for mixing sauces)
10. Stove

FAQ

• Q: Can I use regular rice instead of glutinous rice?A: For authentic compaction, it is best to use sticky rice. Ordinary rice won’t achieve the same bond.
• Q: How long should I soak the rice?In a perfect world, the sticky rice would sit in water for a minimum of 2 hours. But, let it be known, if you can spare the time, soaking the rice overnight yields a far superior product in terms of softness.
• Q: Can I substitute Chinese sausage with another type of meat?A: Yes, you can use bacon or pancetta, but it will change the flavor. Chinese sausage, though, imparts a uniquely sweet-savory taste.
• Q: What can I use instead of dried shiitake mushrooms?A: Fresh shiitake or other mushrooms can work, but the flavor is more concentrated with dried mushrooms.
• Q: Is it possible to make this dish vegetarian?A: Sure, leave out the sausage and shrimp. You can bolster the texture with an increased amount of mushrooms or tofu, and use vegetable broth in place of the chicken broth.
• Q: How should I cook the rice for best results?To achieve the best possible stickiness and texture of glutinous rice, a steamer is the most optimal cooking method.
• Q: What are the best garnishes for this dish?A: The flavor and texture can be enhanced by chopped scallions, toasted sesame seeds, or fried shallots.

Chinese Sticky Rice Recipe Substitutions and Variations

Sticky rice: If you can’t get glutinous rice, substitute another short-grain rice, such as sushi rice, though the texture may differ slightly.
Chinese sausages (lap cheong): Use sliced bacon or pancetta instead. They offer a comparable savory taste.
Dehydrated shiitake mushrooms: Use fresh shiitake mushrooms and increase the amount since fresh mushrooms are less concentrated in flavor.
Dried shrimp: Use small fresh shrimp instead, and adjust the cooking time so they don’t overcook.
Oyster sauce: Use hoisin sauce for a different but complementary flavor.

Pro Tips

1. Rice Soaking Tip To ensure the glutinous rice fully absorbs the flavors and cooks evenly, soak it in water with a pinch of salt for at least 2 hours or even overnight. This will enhance the texture and taste of the final dish.

2. Sausage Flavor Boost Before adding the Chinese sausages to the pan, steam them for 5-10 minutes. This will allow the sausages to release more of their oils and flavors, which will infuse the entire dish.

3. Mushroom Maximization After soaking the dried shiitake mushrooms, save a small amount of the soaking liquid and add it to the dish along with the chicken broth. This will enhance the umami flavor profile significantly.

4. Stir-Frying Technique When stir-frying the ingredients, ensure not to overcrowd the pan. This allows each ingredient to cook properly and develop a nice texture and flavor.

5. Resting the Rice After simmering and cooking the rice, allow it to rest for 5 minutes with the lid on before adding the sugar, white pepper, and scallions. This helps settle the flavors and makes the final mixing more effective.