Chinese Sticky Rice
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.
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.
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