Cantonese Sticky Rice with Chinese Sausage
Cantonese Sticky Rice with Chinese Sausage
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, cooked and loosened
- 1/4 cup dried shrimps, soaked and drained
- 1 shallot, diced
- 5 dried shiitake mushrooms, soaked and diced
- 2 Chinese sausages, diced
- 1 teaspoon Shaoxing wine
- 1 dash white pepper
- 1 spring onion, chopped, plus extra for garnish
- 2 tablespoons oil
For the Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1/4 cup water
Instructions
- 1
Begin by preparing the glutinous rice. Rinse 2 cups of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain and cook according to package instructions (typically steaming or using a rice cooker). Once cooked, loosen the rice with a fork and set aside.
⏱️ 30 min
- 2
While the rice is cooking, prepare the sauce. In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sesame oil, salt, chicken powder, and water. Whisk until all ingredients are thoroughly combined and the chicken powder is dissolved. Set aside.
⏱️ 3 min
- 3
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the soaked and drained dried shrimps. Stir-fry for 2-3 minutes until they are fragrant and slightly crispy. Remove the cooked shrimps from the pan and set them aside.
⏱️ 3 min
- 4
In the same pan, add the diced shallot. Sauté for 1-2 minutes until softened and fragrant. Add the chopped spring onion (reserving some for garnish), diced Chinese sausages, and diced shiitake mushrooms. Stir-fry for 3-4 minutes until the sausages are slightly cooked and the mushrooms are tender.
⏱️ 4 min
- 5
Add the Shaoxing wine to the pan with the aromatics and proteins. Stir-fry for another minute until the wine has evaporated.
⏱️ 1 min
- 6
Add the cooked and loosened glutinous rice to the pan. Pour half of the prepared sauce mixture over the rice and other ingredients. Using a spatula or spoon, thoroughly mix and stir-fry the rice, breaking up any clumps, to evenly distribute the sauce and ingredients.
⏱️ 3 min
- 7
Add the remaining sauce mixture to the pan. Continue to mix and stir-fry for 3-5 minutes until the rice is completely coated with the sauce, all ingredients are well combined, and the rice is heated through. Add a dash of white pepper and return the cooked dried shrimps to the pan, mixing them in with the rice.
⏱️ 5 min
- 8
Transfer the sticky rice mixture into a serving bowl and gently press it down to shape it. Carefully invert the bowl onto a serving plate to create a dome-shaped presentation. Garnish with the extra chopped spring onion and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Sticky Rice with Chinese Sausage
For the Sticky Rice
- 2 cups glutinous rice, cooked and loosened
- 1/4 cup dried shrimps, soaked and drained
- 1 shallot, diced
- 5 dried shiitake mushrooms, soaked and diced
- 2 Chinese sausages, diced
- 1 teaspoon Shaoxing wine
- 1 dash white pepper
- 1 spring onion, chopped, plus extra for garnish
- 2 tablespoons oil
For the Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1/4 cup water
Instructions
- 1
Begin by preparing the glutinous rice. Rinse 2 cups of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain and cook according to package instructions (typically steaming or using a rice cooker). Once cooked, loosen the rice with a fork and set aside.
⏱️ 30 min - 2
While the rice is cooking, prepare the sauce. In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sesame oil, salt, chicken powder, and water. Whisk until all ingredients are thoroughly combined and the chicken powder is dissolved. Set aside.
⏱️ 3 min - 3
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the soaked and drained dried shrimps. Stir-fry for 2-3 minutes until they are fragrant and slightly crispy. Remove the cooked shrimps from the pan and set them aside.
⏱️ 3 min - 4
In the same pan, add the diced shallot. Sauté for 1-2 minutes until softened and fragrant. Add the chopped spring onion (reserving some for garnish), diced Chinese sausages, and diced shiitake mushrooms. Stir-fry for 3-4 minutes until the sausages are slightly cooked and the mushrooms are tender.
⏱️ 4 min - 5
Add the Shaoxing wine to the pan with the aromatics and proteins. Stir-fry for another minute until the wine has evaporated.
⏱️ 1 min - 6
Add the cooked and loosened glutinous rice to the pan. Pour half of the prepared sauce mixture over the rice and other ingredients. Using a spatula or spoon, thoroughly mix and stir-fry the rice, breaking up any clumps, to evenly distribute the sauce and ingredients.
⏱️ 3 min - 7
Add the remaining sauce mixture to the pan. Continue to mix and stir-fry for 3-5 minutes until the rice is completely coated with the sauce, all ingredients are well combined, and the rice is heated through. Add a dash of white pepper and return the cooked dried shrimps to the pan, mixing them in with the rice.
⏱️ 5 min - 8
Transfer the sticky rice mixture into a serving bowl and gently press it down to shape it. Carefully invert the bowl onto a serving plate to create a dome-shaped presentation. Garnish with the extra chopped spring onion and serve hot.
⏱️ 1 min