It's Not Thanksgiving Without My Family's Famous Chinese Sticky Rice
When I was growing up, my Chinese family celebrated Thanksgiving like everyone else, but what appeared at the dinner table was never the same. It was always a potluck affair; sometimes there would be no traditional Thanksgiving food at all, or some years we would go all in on roast turkey and the classic side dishes. There was one constant, though: My grandmother would always bring a rice cooker full of Chinese sticky rice as her contribution. Even after she passed away, my aunt took over the task and we’d always have what we call noh mei fan in Cantonese. This steamed sticky rice was full of sweet Chinese sausage, mushrooms, dried shrimp, peas, and scallions, and I would always make sure to load my plate up with it.
The sticky rice also showed up at most of the family gatherings the rest of the year, and I suspect it’s because it was a filling dish that could stay warm in the rice cooker, and was a bit more special than a pot of plain white rice. I always associate this dish with my family, and now I make it for my rice-loving daughter (although I steam the rice on the stovetop rather than use a rice cooker for a better texture). While it can be eaten as a side dish, I usually serve it for dinner with a side of stir-fried bok choy for a comforting meal that always makes me think of my extended family.
Why You’ll Love Chinese Sticky Rice
It’s fragrant and comforting. As the rice steams, it gets infused with the flavors of Chinese sausage and mushrooms, and transforms into a comforting, hearty dish.
Most of the cooking is hands-off. There’s a little soaking and stir-frying you have to do first, but once you get the rice into the steamer, just let it cook and you can move onto doing something else.
Key Ingredients in Chinese Sticky Rice
Sticky rice: This rice gets its name from its sticky texture when cooked. It’s also labeled as sweet or glutinous rice (even though the rice is actually naturally gluten-free). For this recipe, use long-grain sticky rice; I generally like the brands from Thailand. Make sure to soak in water before using.
Chinese sausage: This cured sweet sausage (sometimes labeled lap xuong or lap cheong) is usually made of pork and found vacuum-sealed at room temperature in Asian grocery stores. There are many varieties, including ones made with pork liver or poultry, but I prefer the regular version for sticky rice. Refrigerate the sausage once opened, and use up leftovers in fried rice or on a Chinese bao board.
Shiitake mushrooms: I always have dried shiitake mushrooms in my pantry because they last seemingly forever; they just need a soak to soften up before cooking. Snap off the stems if you can first so they soak more evenly. You can use six large fresh shiitake mushrooms instead of dried — just skip the soaking and dice them up first.
Dried shrimp: Although this is an optional ingredient, it’s one my family always includes. These very small shrimp are usually about 3/4-inch long, and you’ll find them in well-stocked Asian grocery stores or smaller Chinese stores that specialize in dried seafood and herbs.
How to Make Chinese Sticky Rice
Soak the ingredients. Soak sweet rice in water for at least 4 hours so that the hydration process begins and the rice steams up more quickly and evenly. An hour before you plan to cook, soak dried shiitake mushrooms and dried shrimp together, which will soften them and make it possible to cut them into smaller pieces.
Stir-fry the aromatics. Start by cooking the Chinese sausage first so some of the flavorful fat renders out, then add in the mushrooms, dried shrimp, and scallion white and light green parts.
Mix the rice together. Stir the soaked rice, stir-fried ingredients, salt, white pepper, and oyster sauce together in a bowl.
Steam the sticky rice. Transfer the mixture to a cheesecloth-lined steamer. The wider the steamer, the faster the rice will steam, so I like to use a 10-inch steamer on my 14-inch, flat-bottomed wok. Use your fingers or chopsticks to poke holes in the rice so that steam can come up through many spots to help cook the rice. Steam until the rice is cooked through.
Finish the sticky rice. Scatter some frozen peas over the sticky rice and let them warm through off the heat. Stir everything together with the dark green scallion parts before serving.
Chinese Sticky Rice Recipe
This comforting combination of sweet rice, Chinese sausage, and mushrooms is a classic Chinese dish.
Prep time 20 minutes
Cook time 30 minutes to 45 minutes
Makes 6 1/2 cups
Serves 4 to 6
Ingredients
2 cups long-grain glutinous rice (also known as sticky or sweet rice)
6 medium dried shiitake mushrooms
1/2 cup small dried shrimp (optional)
4 medium scallions
1 tablespoon neutral oil, such as canola or vegetable
4 Chinese sausages, thinly sliced crosswise
3 tablespoons oyster sauce, plus more as needed
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
Cheesecloth
2/3 cup frozen peas
Instructions
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Place 2 cups glutinous rice in a large bowl and add enough cool water to cover. Swish the rice around in your hands, then pour everything through a fine-mesh strainer. Repeat the process once more. Return the rice to the bowl, add enough cool water to cover by at least an inch. Let soak at room temperature for 4 hours, or refrigerate up to overnight.
Snap the stems off 6 medium dried shiitake mushrooms as best you can and discard. Place the mushrooms and 1/2 cup small dried shrimp (if using) in a medium bowl. Add enough cool water to cover by at least an inch. Let soak at room temperature for 1 to 1 1/2 hours.
Thinly slice 4 medium scallions crosswise, keeping the dark green parts separate from the light green and white parts. Drain the mushrooms and shrimp. Dice the mushrooms, discarding any pieces of stem that are tough. If the shrimp are larger than the mushroom pieces, cut into smaller pieces to match the mushrooms. Drain the rice well, then return the rice to the bowl.
Heat 1 tablespoon neutral oil in a wok or large frying pan over medium heat until shimmering. Add 4 sliced Chinese sausages and cook until the fat starts to render out of the sausages, about 1 minute. Stir in the mushrooms, shrimp, and light and white green scallion parts. Stir-fry until fragrant, about 3 minutes.
Transfer the sausage mixture to the bowl of rice. Add 3 tablespoons oyster sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper. Stir until combined.
Prepare a steamer (preferably around 12 inches wide) for steaming and bring the water to a boil over medium-high heat. Meanwhile, line the steamer basket with a piece of wet cheesecloth. Transfer the rice mixture onto the cheesecloth and spread into an even layer. Using a finger or chopstick, poke holes about 1 1/2 inches apart into the rice, going all the way down to the cheesecloth and spacing them evenly apart. If there is any excess cheesecloth hanging over the sides, drape it over the rice.
Place the steamer basket in the steamer. Cover and steam over medium-high heat until the rice is cooked through but still slightly chewy, 25 to 40 minutes depending on how long you’ve soaked the rice and how wide the steamer is. Check the steamer water level occasionally, replenishing with more water if needed.
Turn off the heat. Sprinkle the rice with 2/3 cup frozen peas. Cover again and let sit for 5 minutes for the peas to heat through. Transfer the rice to a large bowl. Sprinkle with most of the dark green scallion parts. Stir and fluff the rice with chopsticks. Taste and season with more oyster sauce as needed. Garnish with the remaining dark green scallion parts.
Recipe Notes
Shiitake mushrooms: You can use 6 large fresh shiitake mushrooms instead of dried; skip the soaking and just dice them up first.
Make ahead: Soak the rice up to 1 day ahead and store in the refrigerator.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a steamer or under a damp paper towel in the microwave.
Further Reading
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