Description
This Chinese Savoury Sticky Rice recipe combines fragrant glutinous rice with flavorful fillings like Chinese sausage, shiitake mushrooms, shrimp, and scallions. Steamed to tender perfection and infused with umami-rich soy and oyster sauces, it delivers a comforting, authentic and versatile dish perfect for family meals or special occasions.
Ingredients
Units
Scale
Main Ingredients
- 2 cups glutinous rice
- 4–5 dried shiitake mushrooms
- 2 Chinese sausages (lap cheong), diced
- 100g shrimp, peeled and chopped (optional)
- 3 scallions, sliced thinly
Seasonings and Sauces
- 2 tablespoons cooking oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white pepper
Instructions
- Soak the Rice and Mushrooms: Rinse 2 cups of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours or overnight. Simultaneously, soak dried shiitake mushrooms in warm water until softened, about 30 minutes.
- Prepare the Fillings: Drain the soaked mushrooms and finely chop them. Dice the Chinese sausage, and if using, peel and chop the shrimp. Slice the scallions thinly and set aside.
- Cook the Fillings: Heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté the Chinese sausage until the fat renders and the pieces become slightly crispy. Add the chopped mushrooms and shrimp, cooking just until the shrimp turn opaque. Stir in soy sauce, oyster sauce, Shaoxing wine, and white pepper. Cook for an additional minute to let the flavors meld together.
- Steam the Rice: Drain the soaked rice and transfer it to a steaming basket or a heatproof bowl placed over boiling water. Steam the rice for 20-25 minutes, stirring halfway through to ensure even cooking, until the rice is translucent and tender.
- Combine Rice and Fillings: Gently fold the cooked filling mixture through the steamed rice, adding the sliced scallions last to preserve their freshness. Adjust seasoning with extra soy sauce or white pepper if needed. Steam the combined mixture for an additional 5 minutes to allow flavors to blend fully.
- Serve Warm: Transfer the Chinese savoury sticky rice to a serving dish. Optionally garnish with freshly chopped scallions, toasted sesame seeds, or chili peppers. Serve immediately for the best texture and flavor.
Notes
- Rinse rice thoroughly to remove excess starch and achieve perfect sticky yet fluffy texture.
- Soak both rice and mushrooms adequately to ensure softness and optimal cooking.
- Use a tight-fitting lid during steaming to retain moisture and cook rice evenly.
- Taste and balance seasoning before combining fillings with rice.
- Add scallions at the end to preserve their bright flavor and crunch.
- Don’t omit Shaoxing wine as it adds essential aromatic depth to the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg