Sticky Rice with Chinese Sausage – The Woks of Life
Sticky rice with Chinese sausage is a staple in dim sum carts (you’ll usually see it in overturned glass bowls, like little sticky rice “domes”), and it’s actually very easy to make. This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) that we already have on the blog, but less complex in terms of ingredients and preparation of the kitchen.
We used the classic trio of Chinese sausages, dried black mushrooms and dried shrimp. When added to sticky rice, it’s a delicious combination that everyone knows and loves. Any plate of sticky rice does not last long in our house, and this one is no different.
Traditionally, this sticky rice with Chinese sausage dish is often made by taking raw sticky rice that has been soaked for hours and putting it directly into the wok for frying. However, to shorten the cooking time and simplify the process, many restaurants used cooked sticky rice instead, which is what we also recommend. In my opinion, when done right, precooking rice makes little to no difference to the finished dish.
So the next time you eat dim sum, you can pass this simple sticky rice with a plate of Chinese sausage (because you will do it at home!) and leave room to try other interesting dim sum favorites. If you haven’t already, you can also check out our dim sum recipes for black bean steamed ribs, pork and shrimp shumai, sticky rice shumai (which is vegetarian), rice noodle rolls, egg pies, and roast pork puff pastries. To see our full repertoire of dim sum recipes, click here.
Sticky rice with Chinese sausage: recipe instructions
(also known as sweet rice). Sometimes we do it in our rice cooker, which has a sweet rice setting. If you don’t have a rice cooker, you can also use our method to soak and steam sticky rice for precooking.
When in doubt, use less water to make sure you don’t go out with soft, overcooked rice. In this case, undercooked is better than overcooked, because you will have to cook the rice again when fried in the wok.
Combine oyster sauce, soy sauce,
dark soy sauce, sesame oil, chicken broth, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the dried shrimp and sauté for 30 seconds to bring out the flavor.
Next, add the onion,
dried black/shiitake mushrooms and Chinese sausage, and sauté for another minute, being careful not to burn the onion. Add the Shaoxing wine and sauté for another 2 minutes.
Add all the cooked sticky rice to the wok and divide it as much as possible with your wok spatula.
Pour half of the sauce mixture over the rice (it helps to add the sauce over any rice groups to help break them up).
Mix well, using a spoon motion with your metal wok spatula to make sure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and sauté until the sticky rice has a uniform color.
Season with white pepper to taste and mix the spring onions.
You can serve it as is… Or if you want to get fancy, you can pack the rice in a nice round bowl rinsed with warm water and turn it over on a plate. Garnish your sticky rice with Chinese sausage with cilantro and serve.