Chinese Sausage Sticky Rice Stuffing
By Diana Yen, @diana_yen_
Ingredients
A savory sticky rice stuffing with tender glutinous rice, rich Chinese sausage, earthy shiitake mushrooms, and bright cranberries scattered throughout. Aromatic ginger, garlic, and scallion whites, along with soy and oyster sauces make this dish festive and flavorful. It’s perfect alongside roasted poultry or as a holiday centerpiece.
Prep Time: 30 minutes | Cook Time: 45 minutes
Prep Time: 30 minutes | Cook Time: 45 minutes
- 2 ½ cups glutinous (sticky) rice
- 5 Chinese sausages (lap cheong), thinly sliced
- 2 tbsp neutral oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 scallions, sliced, whites and greens separated 1
- 2 ounces fresh shiitake mushrooms, stems removed and sliced
- (Optional: substitute ½ cup dried shiitake mushrooms, soaked in warm water 15–20 minutes, stems removed and sliced)
- 2 ½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp kosher salt
- ¼ tsp white pepper
- ½ cup dried cranberries, plus more for garnish
- 2 ½ cups chicken or vegetable stock
- Fresh cilantro for garnish
Procedure
Rinse the glutinous rice under cold water until the water runs clear, then drain and soak for at least 30 minutes. Drain thoroughly.
In a 4-quart Dutch oven or heavy-bottomed pot over medium heat, cook the Chinese sausage for 2–3 minutes until lightly browned and fragrant, then remove and set aside. Add the oil to the pot and sauté the onion, garlic, ginger, and scallion whites for 3–4 minutes, until fragrant and translucent. Add the mushrooms and cook for another 3–4 minutes, until tender.
Stir in the drained rice to coat with the aromatics and sausage oil. Return the sausage to the pot, then stir in the soy sauce, oyster sauce, salt, and white pepper. Fold in the cranberries. Pour in the stock and mix to combine.
Bring to a low simmer, cover, and cook for 20–25 minutes, until the rice is tender and the liquid is absorbed. Check at 20 minutes and add a few tablespoons of stock if needed. Remove from heat and let sit, covered, for 5 minutes, then fluff gently.
Garnish with scallion greens, cilantro, and more cranberries before serving.
In a 4-quart Dutch oven or heavy-bottomed pot over medium heat, cook the Chinese sausage for 2–3 minutes until lightly browned and fragrant, then remove and set aside. Add the oil to the pot and sauté the onion, garlic, ginger, and scallion whites for 3–4 minutes, until fragrant and translucent. Add the mushrooms and cook for another 3–4 minutes, until tender.
Stir in the drained rice to coat with the aromatics and sausage oil. Return the sausage to the pot, then stir in the soy sauce, oyster sauce, salt, and white pepper. Fold in the cranberries. Pour in the stock and mix to combine.
Bring to a low simmer, cover, and cook for 20–25 minutes, until the rice is tender and the liquid is absorbed. Check at 20 minutes and add a few tablespoons of stock if needed. Remove from heat and let sit, covered, for 5 minutes, then fluff gently.
Garnish with scallion greens, cilantro, and more cranberries before serving.