CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE
Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.
Provided by hello angie
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 5h6m
Yield 6
Number Of Ingredients 12
Steps:
- Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
- Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
- Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
- Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
- Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
- Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
- Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g
STICKY RICE WITH CHINESE SAUSAGE
Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!
Provided by Bill
Categories Rice
Time 1h15m
Number Of Ingredients 16
Steps:
- Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
- Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
- Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
- Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.
Nutrition Facts : Calories 493 kcal, Carbohydrate 54 g, Protein 21 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 153 mg, Sodium 954 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
STICKY RICE WITH CHINESE SAUSAGE
Steps:
- Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
- Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
- Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
- Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
- *Available at Asian markets and Kam Man Food Products (212-571-0330).
STICKY RICE WITH CHINESE SAUSAGE
Steps:
- Boil water in steamer. Drain water from soaked sweet rice and then place in steamer on cheesecloth. Cover and steam for 20 minutes.
- While rice is steaming, mix in a bowl oyster sauce, soy sauce, sesame oil, chicken stock and salt. Set aside.
- Heat olive oil in wok over high heat and then add shrimp to stir fry for 1 minute to bring out the flavor. Add the onion, mushrooms, Chinese sausage, and rice wine and stir fry until onions have softened and Chinese sausage is slightly browned.
- Lower heat to medium and add the sweet rice into the wok and slowly add the sauce mixture throughout the rice and stir fry the rice until the sauce is evenly distributed in the sweet rice.
- Mix in or top with chopped scallions and serve.
Nutrition Facts :
STICKY CHINESE SAUSAGE FRIED RICE
This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.
Provided by Arlyn Osborne
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
- Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
- Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
- Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
- Season with salt and pepper, then stir and let cook for another 1-2 minutes.
- Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
- Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
- Garnish with sliced scallions before serving.
Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4
WHOLE QUAIL WITH STICKY RICE WITH CHINESE SAUSAGE
Steps:
- To make the quail with rice:
- Rinse the rice 2 times in a bowl of cold water and drain. In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp. Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes. Fold in the edamame. Taste and adjust the sugar, soy sauce, and salt. Let cool and then fold in the scallions. Stuff about 1/2 cup of the rice mixture into each quail.
- To make the scallion oil:
- Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste. Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp. Add the ginger, to taste.
- To make the garlic chives:
- In a small skillet heat the oil over medium heat. Saute the garlic chives, seasoning with salt, until slightly caramelized. You can add a bit of water to help cook the chives through before burning, if needed.
- To serve:
- Preheat the oven to 500 degrees F.
- Heat a large skillet with a little oil. Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes. Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through.
- Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate.
CHINESE RESTAURANT-STYLE STICKY RICE
I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn't claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.
Provided by Chef PotPie
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES
Provided by Sue Li
Categories Side Thanksgiving Stuffing/Dressing Sausage Chestnut Dairy Free Peanut Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
- Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
- Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
- Garnish rice "stuffing" with sliced scallions before serving.
More about "sticky rice with chinese sausage food"
RECIPE: STICKY RICE WITH CHINESE SAUSAGE - FOOD NEWS
From foodnewsnews.com
CHINESE STICKY RICE (MEAL PREP FRIENDLY) | CHEW OUT LOUD
From chewoutloud.com
STICKY RICE WITH CHICKEN AND CHINESE SAUSAGES - ASIAN IN AMERICA
From asianinamericamag.com
TAIWAN SAUSAGE WITH STICKY RICE - YUM CHINESE FOOD
From yumchinesefood.com
INSTANT POT CHINESE STICKY RICE (臘味糯米飯) | TESTED BY AMY + JACKY
From pressurecookrecipes.com
CHINESE STICKY RICE WITH PRESERVED MEATS | JENN'S KITCHEN DIARY
From jennskitchendiary.com
INSTANT POT CHINESE STICKY RICE WITH SAUSAGE - TWOSLEEVERS
From twosleevers.com
STICKY RICE WITH CHICKEN AND CHINESE SAUSAGES
From recipes-galore.com
CHINESE STICKY RICE (MEAL PREP FRIENDLY) | CHEW OUT LOUD
From chewoutloud.com
CHINESE SAUSAGE RICE COOKER RICE (LAP CHEONG FAN)
From thewoksoflife.com
RICE COOKER RECIPE: CHINESE SAUSAGE OVER RICE - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
AUTHENTIC CHINESE STICKY RICE (NUO MI FAN) - COOK LIKE ASIAN
From cooklikeasian.com
THE 7 BEST ASIAN AND CHINESE STICKY RICE RECIPES
From thespruceeats.com
STICKY RICE WITH SAUSAGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STICKY RICE WITH CHINESE SAUSAGE - CHINESE RECIPES
From fooddiez.com
GLUTINOUS RICE WITH CHINESE SAUSAGE | 腊肠糯米饭 – LEPLAINCANVAS
From leplaincanvas.com
CHINESE STICKY RICE (糯米雞 / LO MAI GAI) · I AM A FOOD BLOG
From iamafoodblog.com
RICE COOKER CHINESE STICKY RICE - A DAY IN THE KITCHEN
From adayinthekitchen.com
CHINESE STICKY RICE (LO MAI FAN) - COOKING THERAPY
From cooking-therapy.com
INSTANT POT CHINESE SAUSAGE RICE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STICKY RICE WITH CHINESE SAUSAGE - FOOD NEWS
From foodnewsnews.com
12 EASY AND TASTY ASIAN STICKY RICE RECIPES - COOK LIKE ASIAN
From cooklikeasian.com
CHINESE STICKY RICE RECIPES-TWO WAYS - CHINA SICHUAN FOOD
From chinasichuanfood.com
STICKY RICE WITH CHINESE SAUSAGE IN THE MICROWAVE | ANYDAY
From cookanyday.com
CHINESE SAUSAGE RECIPES (STICKY RICE & FRIED RICE)
From hungryhuy.com
STICKY RICE WITH CHINESE SAUSAGE RECIPE - FRIENDSEAT
From friendseat.com
STICKY RICE WITH CHINESE SAUSAGE | ASIAN INSPIRATIONS
From asianinspirations.com.au
CHINESE STICKY RICE WITH SAUSAGE (LO MAI FAN) - COOK WITH DANA
From cookwithdana.com
STICKY RICE WITH CHINESE SAUSAGE AND CHICKEN - THREE KIDS AND A CAT
From threekidsandacat.com
GLUTINOUS RICE OR STICKY RICE WITH SAUSAGE - COLOR YOUR RECIPES
From coloryourrecipes.com
SHARON'S SPECIAL STICKY RICE RECIPE - NUT FREE WOK
From nutfreewok.com
STIR-FRIED RICE WITH CHINESE SAUSAGE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: STICKY RICE WITH CHINESE SAUSAGE - THE BLIND COOK
From theblindcook.com
SIMPLE RECIPES STICKY RICE STUFFING WITH CHINESE SAUSAGE AND …
From recipes.lacestreetshoes.com
STICKY RICE STUFFING (A CHINESE-INSPIRED THANKSGIVING RECIPE)
From omnivorescookbook.com
[HOMEMADE] STICKY RICE WITH CHINESE SAUSAGE : FOOD
From reddit.com
STICKY RICE WITH CHINESE SAUSAGE (XOI MAN) RECIPE — …
From vickypham.com
SIMPLE SAUSAGE AND RICE RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love