Mom’s Sticky RICE WITH Chinese Sausage, Mushrooms, AND Shrimp
- 30m Prep Time
- 40m Cook Time
- 2h Ready In
A savory sticky rice dish with Chinese sausage, shiitake mushrooms, and dried shrimp. Perfect as a side or stuffing for holidays.
Ingredients
- 1/2 lbs dried shiitake mushrooms
- 1/2 cup Chinese dried shrimp
- 2 tbsp Shao-hsing wine or dry sherry
- 2 1/2 cup Chinese or Japanese short-grain ("sticky") rice
- 3 cup low-sodium chicken broth divided
- 6 tbsp vegetable oil divided
- 2 tbsp light soy sauce divided
- 1/3 cup scallions finely chopped
- 7 Chinese sausages thinly sliced
- 1/2 cup cilantro finely chopped
- 2 tbsp oyster sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.2 mg
- Iron: 2.81 mg
- Magnesium: 101 mg
- Phosphorus: 229 mg
- Potassium: 921 mg
- Zinc: 4.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 lbs dried shiitake mushrooms
- 1/2 cup Chinese dried shrimp
- 2 tbsp Shao-hsing wine or dry sherry
- 2 1/2 cup Chinese or Japanese short-grain ("sticky") rice
- 2 tbsp oyster sauce
Prepare
- 3 cup low-sodium chicken broth, divided
- 6 tbsp vegetable oil, divided
- 2 tbsp light soy sauce, divided
- 1/3 cup scallions, finely chopped
- 7 Chinese sausages, thinly sliced
- 1/2 cup cilantro, finely chopped
Let's Cook
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Step 1.
Soak the dried shiitake mushrooms in warm water until softened, about 2 hours. Meanwhile, rinse the dried shrimp and toss them in the Shao-hsing wine or dry sherry to eliminate their fishy flavor.
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Step 2.
When the mushrooms are hydrated and softened, drain them, slice thinly, and set aside.
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Step 3.
Wash the short-grain sticky rice in warm water and drain. Repeat until the water runs clear.
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Step 4.
Steam the rice with 2¾ cups of the chicken broth in a rice cooker or a covered saucepan over medium heat until cooked through and tender, about 30 minutes. If using a saucepan, watch the rice so the bottom doesn't scorch, lowering the heat to medium-low if necessary.
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Step 5.
While the rice is cooking, heat 2 tablespoons of vegetable oil in a wok over high heat. Add the shrimp and the remaining ¼ cup of chicken broth to the wok and cook until the broth is absorbed, 3 to 4 minutes. Remove the shrimp and set aside.
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Step 6.
Heat 2 more tablespoons of oil in the wok over high heat. Cook the sliced mushrooms for 3 to 4 minutes, stirring only occasionally so they develop a seared surface. Season with 1 tablespoon of light soy sauce and add the finely chopped scallions. Continue cooking for another minute, then remove the mushroom mixture and set aside.
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Step 7.
Heat the remaining 2 tablespoons of oil in the wok over medium heat. Fry the sliced Chinese sausages until cooked through, about 3 minutes.
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Step 8.
Stir the reserved mushroom mixture and shrimp into the wok with the sausages. Add the cooked rice and the finely chopped cilantro, and toss thoroughly to combine.
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Step 9.
Season with the remaining 1 tablespoon of light soy sauce and 2 to 3 tablespoons of oyster sauce to taste, toss again, and serve.