This popular dim sum dish--stir-fried sticky rice with Chinese sausage (or lo mai fan in Cantonese)--is packed with sweet Chinese sausage (lap cheong), umami-filled shiitake mushrooms and dried shrimp, a savory seasoning sauce and fresh herbs to brighten the dish. Roasted peanuts aren’t the most traditional, but they provide pops of crunch and nutty flavor. The lap cheong is typically cut into small dice or even finer for this dish, but we like the prominent sausage flavor when it's cut into thin half-moons. Feel free to chop it smaller or larger if you’d like.
Wash the rice in a medium bowl 3 times to remove any dirt or dust. Add the rice back to the bowl, cover with enough cold water to come 2 to 3 inches above the surface of the rice and soak for at least 6 hours and up to overnight.
Soak the mushrooms in 1 1/2 cups warm water in a medium bowl until softened, about 45 minutes.
Soak the dried shrimp in a small bowl with enough warm water to cover until slightly softened, about 15 minutes. Drain the shrimp and set aside.
Fill a large pot or wok that fits an 8- to 10-inch steamer basket with water (the water shouldn’t touch the bottom of the steamer) and bring to a boil over medium-high heat.
Line an 8- to 10-inch steamer basket with 2 layers of damp cheesecloth or a damp lint-free towel. Drain the rice, spread it in an even layer in the prepared basket and poke a few holes halfway through the layer. Insert the basket in the steamer, cover and steam until the rice is translucent and tender, about 35 minutes. Uncover and remove from the heat to cool slightly.
Meanwhile, squeeze the water from the mushrooms and remove and discard the stems. Roughly chop the caps and transfer to a small bowl with the reserved shrimp. Measure out 2 tablespoons of the mushroom-soaking liquid into another small bowl and discard the remaining soaking liquid.
Mix the light soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, and 1/2 teaspoon salt with the reserved mushroom-soaking liquid until the sugar and salt are dissolved; set aside.
Add the peanuts, oil and scallion whites to a wok or large nonstick pan and set over medium heat. Cook, stirring, until the peanuts darken slightly and the scallions have slightly softened, about 1 minute. Add the sausage and cook until it releases some oils, about 2 minutes. Add the mushrooms and shrimp and cook until heated, about 2 minutes.
Swirl in the wine around the hot sides of the wok or pan and stir until most of the wine has evaporated. Add the rice and gently break up the clumps with the back of a wok turner or a spatula. Re-mix the seasoning sauce in the small bowl, then pour most of the sauce over the rice, leaving about 2 tablespoons behind. Cook, stirring and breaking up the rice clumps, until the seasonings are mixed into the rice. If there are parts of the rice that without seasoning, pour the reserved sauce directly over that rice. Mix in the scallion greens and cilantro.
Divide the sticky rice among 4 small plates. Alternatively, transfer the sticky rice to small bowls and firmly press on the rice mixture to mold to the shape of the bowl. Invert onto larger plates and remove the glass bowls.
Tools You May Need
Copyright 2022 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off