Dim lunch carts always have simple yet delicious sticky rice with Chinese sausage. While it’s similar to the sticky rice with chicken (lo mai gai) recipe we already have on the blog, the ingredients and preparation for this version are far simpler.
The standard combination of Chinese sausage, dried mushrooms, and dried shrimp was employed. It’s a well-known and beloved flavor profile when combined with sticky rice. We haven’t had much luck keeping any sticky rice dish around for a long time.
This meal of sticky rice with Chinese sausage is commonly prepared by adding uncooked sticky rice that has been soaked for hours straight to the wok for stir-frying. Sticky rice is traditionally made from uncooked rice; however, many restaurants now utilize cooked sticky rice due to its shorter cooking time and ease of preparation. Pre-cooking the rice, in my perspective, doesn’t add much to the final product if it’s done well.
Next time you order dim sum, you won’t have to waste your limited stomach space on this boring sticky rice dish with Chinese sausage.
- 5 dried softened and diced shiitake mushrooms (soaked in warm water until)
- 3 links of Chinese sausage (cut into small discs)
- 1 medium finely diced onion
- 2 chopped scallions
- 2 cups of uncooked sticky rice
- ¼ cup of dried shrimp
- ¼ cup of chicken stock
- 2 tablespoons of oil
- 1 ½ tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 2 teaspoons of dark soy sauce
- ¼ teaspoon of sesame oil
- ½ teaspoon of salt
- 1 teaspoon of Shaoxing wine
- white pepper (to taste)
- Cilantro (to garnish)
- After the sticky rice has been cooked according to the package’s instructions, lay it aside to cool. Sticky rice can be precooked using our method of soaking and steaming.
- Mix the oyster sauce, sesame oil, soy sauce, chicken stock, and salt in a bowl. In a wok, melt the butter over moderate heat. To enhance the shrimp’s flavor, stir-fry them for 30 seconds. Stir-fry for another minute, being careful not to burn the onion, before adding the mushrooms and Chinese sausage. Put in the Shaoxing wine and continue cooking for another 2 minutes.
- Put all the broken up sticky rice into the wok and stir it around as much as you can. Spread the rice with half of the sauce mixture (it helps to add the sauce over any clumps of rice to help break them up). Using a scooping motion, combine well so that the rice doesn’t burn on the wok’s base. When the rice has reached a consistent color, add the remaining sauce and continue to stir-fry.
- Combine the scallions and white pepper to taste. Simply heat and serve.
- Alternatively, you can pack the rice into a lovely round dish washed in warm water and invert it on a plate to impress your guests. Serve with a garnish of cilantro.