Name: Sticky Rice with Chinese Sausage
Cook time: 25 min
Total time: 3 hr (includes soaking)
Yield: Makes 8 to 10 side-dish servings
Ingredients: 3 cups Chinese or Japanese short-grain sticky ("sweet") rice*; 1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz); 5 Chinese sausages* (6 to 8 oz total); 1 tablespoon peanut oil; 1 tablespoon minced peeled fresh ginger; 1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch); 1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped; 1/3 cup Chinese rice wine or medium-dry Sherry; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons Asian sesame oil; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 cups reduced-sodium chicken broth; Garnish: thinly sliced scallion greens; a wok

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Sticky Rice with Chinese SausageSang An

This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.

Recipe notes

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