Name: Chinese Sticky Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1.5 C Glutinous Rice; 8 Shiitake Mushrooms ((Dried or Fresh)); 2 Chinese Sausages ((cut into pieces)); ¼ C Peanuts ((Crushed)); 1 ¼ C Chicken Stock ((Alternatively use the mushroom broth if using dried mushrooms)); 1 Tbsp Soy Sauce; 1 ½ Tsp Dark Soy Sauce; 1 Tbsp Chinese Oyster Sauce ((Optional)); ¼ Tsp Sesame Oil

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Chinese Sticky Rice

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner, Lunch, Main Course

Cuisine Asian, Chinese, Malaysian, Singaporean, Taiwanese

Equipment

Rice Cooker

Ingredients

Rice Mixture:

1.5 C Glutinous Rice
8 Shiitake Mushrooms (Dried or Fresh)
2 Chinese Sausages (cut into pieces)
¼ C Peanuts (Crushed)

Braising Stock

1 ¼ C Chicken Stock (Alternatively use the mushroom broth if using dried mushrooms)
1 Tbsp Soy Sauce
1 ½ Tsp Dark Soy Sauce
1 Tbsp Chinese Oyster Sauce (Optional)
¼ Tsp Sesame Oil

Instructions

Wash the glutinous rice until the water runs clear. If using dried shiitake mushrooms, soak them in water for at least 30 minutes or until soft. The mushroom soaking liquid can be saved and used as a substitute for the chicken broth.
Cut the Chinese Sausage in half length wise, then half again length wise to have quarters. Slice the quarters into pieces. Cube the Mushrooms. In a medium-high heat pan with oil, add toast the mushrooms, Chinese Sausage, and Peanuts until golden brown and fragrant. Toasting will take about 5-10 minutes.
In a rice pot, add in the Washed Rice, Toasted Ingredients, and Braising Stock ingredients. Mix everything together until homogenous and let the mixture soak for at least 10-20 minutes. The longer you soak the rice, the better texture it will have. Some people even soak it for two hours to overnight. Then put it in a rice cooker to cook. If available, use the sticky or sweet rice option.
After cooking, let the rice sit in the rice cooker for 10 minutes, then open the lid and let the rice steam out for 10 minutes. Afterwards, fluff up the rice with chopsticks.

Notes

Adjust the seasonings and ingredients however you want, what I have written above is how I like it.

The more the rice is washed, the better the outcome, as washing the rice will remove the extra starches. The extra starches will make the rice more mushy and the grains less defined after the rice has been cooked.

You want to wash the rice first, so that the grains of rice will start absorbing some water. This will ensure that the rice has an even texture throughout.

If any mushroom wanted. If using fresh mushrooms, skip the soaking step.

If using dried shiitake mushroom, you can save the soaking liquid and use it in lieu of chicken stock.

The Chinese sausages should be cut into small triangles after being cut, but cut the sausages however you want. I really couldn’t care less.

Toasting the Peanuts, Chinese Sausages, and Mushrooms until golden brown and fragrant will release all of the flavors, aromas, and oils within the ingredients.

Letting the rice soak in the braising mixture for at least 10 minutes will enable the rice to cook more evenly and will also infuse the flavors into the rice. The longer the rice soaks, the better it will be.

The color of the rice may darken over time after cooking

Keyword Dinner, Easy, Lunch, Make Ahead, Meat, Recipe, Rice, Savory, Search by Ingredient

Let’s Make Soy Braised Sticky Rice

I’m obsessed with sticky rice….well I’m obsessed with rice in general, but sticky rice is probably the best format that rice can be in. Also, this was all a joke. A boi gotta have fun.

This is probably my favorite rice dish because it unlocks childhood memories of my mom making this for celebrations and holidays but the treat with knowing how to cook is that now I can make it whenever I want just know that this recipe is hyper addicting and you will probably stop eating regular rice.

This dish is normally made in a steamer. Although I am a huge advocate for steamer basket/steaming method whenever I am cooking, but I sometimes really cannot be bothered to pull out a steamer basket. I just want to eat good food using the lowest amount of effort sometimes. A rice cooker is just a lot more convenient. At the bottom of the rice pot can develop some crusty rice when making this recipe, and that’s one of my favorite parts. Extra tip: Grab the rice at the bottom of the pot, and put it in the air fryer at 400F for like 5-10 to make it even more crispy!

In Depth Recipe: Soy Braised Sticky Rice

1.Wash the glutinous rice until the water runs clear. The more the rice is washed, the better the outcome, as washing the rice will remove the extra starches. The extra starches, if present, will make the rice more mushy and the grains less defined after the rice has been cooked.

If using dried shiitake mushrooms, soak them in water for at least 30 minutes or until soft. The mushroom soaking liquid can be saved and used as a substitute for the chicken broth. If fresh mushrooms are being used, skip the soaking process as mushrooms are like sponges and will absorb water. The excess water will negatively impact the the rice when it is being cooked. The rice will be really mushy and become gruel-like.

2.Cut the Chinese Sausage in half length wise, then half again length wise to have quarters. Slice the quarters into pieces. The Chinese sausages should be cut into small triangles after being cut, but cut the sausages however you want. Any sausage can be used as long as the sausage is cooked or cured. The sausage must be able to hold up its shape after it is cut. Cube the Mushrooms. In a medium-high heat pan with oil, add toast the mushrooms, Chinese Sausage, and Peanuts until golden brown and fragrant. Toasting will take about 5-10 minutes.

Toasting the Peanuts, Chinese Sausages, and Mushrooms until golden brown and fragrant will release all of the flavors, aromas, and oils within the ingredients. The Chinese sausage and peanuts, if used, are really fatty. Toasting them will bring out the flavorful oil that will essentially absorb into the rice when being cooked. Essentially, this process brings out a hidden note that cannot be done if it is just shoved into the rice cooker.

3. In a rice pot, add in the Washed Rice, Toasted Ingredients, and Braising Stock ingredients. Mix everything together until homogenous and let the mixture soak for at least 10-20 minutes. Then put it in a rice cooker to cook. If available, use the sticky or sweet rice option.

The oyster sauce is optional, but it gives it an extra boost of umami. Just remember to avoid oyster sauce if you are allergic to seafood. Some people might have negative reactions to it depending on what brand of oyster sauce is used. Letting the rice soak in the braising mixture for at least 10 minutes will enable the rice to cook more evenly and will also infuse the flavors into the rice. The longer the rice soaks, the better it will be. When steaming, people will normally let the glutinous rice soak for 2 hours or even over night, but a rice cooker is able to build up pressure and minimize steam loss. This will essentially fulfill most of the purpose of soaking glutinous rice for 2 hours. In general, the longer the rice sits in the braising mixture, the better the texture it will be. If the rice comes out powdery or tough when bitten, it is because the rice is either old or the rice did not soak long enough.

4. After cooking, let the rice sit in the rice cooker for 10 minutes, then open the lid and let the rice steam out for 10 minutes. Afterwards, fluff up the rice with chopsticks. Letting the rice sit in the rice cooker with the lid on for 10 minutes will ensure that the rice fully absorbs the liquid and becomes super plump and sticky. Opening the lid to let the rice steam out will release excess moisture and cool down the rice to ensure that the rice will fluff up correctly. If you didn’t follow these steps and just opened the lid to fluff it up, the rice will break and the whole pot may become mashed rice/mochi–which is definitely not what we would want.