Chinese Savory Sticky Rice (No Mi Fan)
An umami packed Chinese sticky rice with Shiitake mushrooms and Chinese sausage.
Servings: 6 people
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.
Notes
The dark soy sauce gives this sticky rice the deep brown color. If you don't have dark soy sauce and opt to use all light soy sauce, omit the salt since light soy sauce is saltier than the darker version.