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Sticky Rice with Chinese Sausage
A flavorful and textured dish that combines the rich flavors of Chinese sausage with the comforting warmth of sticky rice. This recipe creates a hearty and satisfying meal perfect for any occasion. The sticky rice is cooked to perfection with a combination of chicken broth and pandan leaves, giving it a unique and aromatic flavor. Meanwhile, the Chinese sausage is cooked with a mixture of soy sauce, oyster sauce, and hoisin sauce, adding a savory and slightly sweet flavor to the dish. The combination of the two creates a delightful harmony of flavors and textures that is sure to impress.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Gluten, Soy
Ingredients
2 cups
Sticky rice
150 Calories
4 links
Chinese sausage
200 Calories
2 cups
Chicken broth
0 Calories
2 leaves
Pandan leaves
0 Calories
2 tablespoons
Soy sauce
10 Calories
1 tablespoon
Oyster sauce
10 Calories
1 tablespoon
Hoisin sauce
10 Calories
1 tablespoon
Sesame seeds
50 Calories
1/4 cup
Green onions
20 Calories
Step-by-Step Instructions
1
Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight. Drain the water and set the rice aside.
2
In a medium saucepan, combine the chicken broth, pandan leaves, and soy sauce. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
3
Add the sticky rice to the saucepan and stir to combine with the chicken broth mixture. Cook the rice for 15-20 minutes, or until it is cooked and creamy.
4
While the rice is cooking, slice the Chinese sausage into thin rounds. In a small saucepan, combine the oyster sauce, hoisin sauce, and 1 tablespoon of water. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
5
Add the sliced Chinese sausage to the saucepan and cook for 5-7 minutes, or until it is caramelized and golden brown.
6
To serve, place a scoop of sticky rice on a plate or in a bowl, then top with a few slices of Chinese sausage. Garnish with green onions and sesame seeds, if desired.
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