This Chinese savory sticky rice has easy prep, a little frying, and placed in a rice cooker to finish. The sausage makes it sweet and flavorful with the Shiitake mushrooms and soy sauce bringing the savory.
Substitutions + Variations
Shaoxing wine – You can buy Shaoxing wine online, but you can use dry sherry or cooking sake as a substitute. These wines are similar and will bring excellent flavor.
I also like replace 1 tablespoon of the wine with black vinegar. It adds a subtle punch of acidity.
Dark soy sauce – If you don’t have dark soy sauce in your pantry, don’t worry. You can use light or traditional soy sauce and omit the salt from the recipe.
Ground white pepper – You can replace the ground white pepper with black pepper.
Mushrooms – I have added enoki mushrooms in addition to the shiitake to great success.
Tips
Dried Shiitake mushrooms – While fresh Shiitake mushrooms may be available in areas, stick with using dried Shiitake for this recipe. The liquid stock remaining from rehydrating the mushrooms gives this recipe an earthy flavor. I don’t recommend using other types of mushrooms.
Storage
This Chinese savory sticky rice can be stored in the refrigerator for up to a few days. I recommend eating it the day of or reheated the next day for the best texture. The rice will become mushier to more it is reheated.
Chinese Savory Sticky Rice (No Mi Fan)
Equipment
- 1 5 cup rice cooker
Ingredients
- 6-8 dried Shiitake mushrooms
- 2½ cups sticky/glutinous rice
- 2 teaspoons sesame oil
- 2 garlic cloves minced
- 2 green onions sliced, separating the white and green parts
- 5 Chinese sausage cut into 1/4-inch slices
Sauce
- 4 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
Instructions
- Rehydrate the dried Shiitake mushrooms in 2 cups of very hot water until soft, about 20 minutes. Once the mushrooms have rehydrated, remove the mushrooms from the liquid, squeeze lightly, cut into thin slices and set aside. Reserve the soaking liquid.
- Wash the sticky rice in cold water until the water runs clear. Drain thoroughly and set aside.
- Combine the sauce ingredients in a small bowl and mix well.
- In a wok or large frying pan, heat sesame oil over medium-high heat. Saute garlic and the white parts of the green onion until fragrant, about 2 minutes. Add in the sliced Chinese sausage and stir for 1 minute, lowering the heat to medium if you need to make sure the sausage doesn't burn. Add in the sliced Shiitake mushrooms and stir for another minute.
- Pour the sauce ingredients into the pan and cook for 2 minutes. The sauce will simmer and reduce.
- Turn off the heat and add the sticky rice and stir until everything is mixed well and the rice is coated in sauce. Transfer the rice mixture into a rice cooker pot. Pour the 2 cups of reserved soaking liquid into the pot. If there is less than 2 cups of liquid, you can add water to bring it back up to 2 cups. The liquid should just be enough to cover the rice mixture.
- Place the pot into your rice cooker and cook with the "white rice" function. Once the rice is finished cooking, wait for 10 minutes and add the remaining sliced green onion on the cooked rice and close the lid to let the green onion steam. After another 10 minutes, open the rice cooker and gently mix the rice with a rice paddle. Serve immediately.
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