Sticky Rice Stuffing
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 445
- Total: 9 hr (includes soaking time)
- Active: 30 min
Ingredients
2 cups (408 grams) sticky rice (also known as sweet or glutinous rice)
1/3 cup dry sherry or Chinese rice wine, such as Shaoxing
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon toasted sesame oil
3 tablespoons neutral oil, divided
2 medium shallots (75 grams), chopped
3 ounces (84 grams) shiitake mushrooms, stemmed and sliced
3 ounces (84 grams) cremini mushrooms, sliced
1 teaspoon kosher salt
1 tablespoon grated ginger
2 cloves garlic, chopped
3 links (120 grams) Chinese sausage, thinly sliced
3/4 cup (110 grams) peeled cooked chestnuts, chopped
Sliced scallions, for garnish
Cilantro leaves, for garnish
Directions
Special equipment:
a large pot with a steamer basket; cheesecloth- In a medium mixing bowl, add the rice and enough water to cover the rice by 2 inches. Place in the refrigerator and allow to soak overnight.
- Line the steamer basket of a large pot with cheesecloth.
- Drain the rice and repeatedly rinse until the water is clear of starch. Add the rice in an even layer to the cheesecloth-lined steamer basket. Bring a large pot of water to a boil. Carefully place the steamer basket in the pot. Cover and steam until just cooked through, about 25 minutes (depending on the brand of rice, it may be a few minutes more or less).
- Preheat the oven to 400 degrees F.
- Combine the sherry (or Chinese rice wine), soy, dark soy and toasted sesame oil in a small bowl. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the neutral oil. When the oil is hot, add the shallots and shiitake and cremini mushrooms and season with the salt. Cook until the vegetables are softened and golden, 4 to 5 minutes.
- Add the remaining tablespoon neutral oil. Stir in the ginger and garlic and cook until sizzling and fragrant, about 1 minute. Add the sausage and chestnuts and cook, stirring, until they begin to brown, 1 to 2 minutes. Add the steamed rice and stir to combine. Add 1/2 cup water and stir to incorporate the water and separate any clumps in the rice. Add the soy sauce mixture and stir until all of the rice is well coated in the sauce and an even dark brown.
- Transfer the skillet to the oven and cook until slightly crisp on top; start checking at 10 minutes. Remove from the oven and garnish with scallions and cilantro. Serve hot. Leftover sticky rice stuffing will keep for up to 3 days in the fridge. (It’s super tasty hot OR cold from the fridge.)