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Looking down on to a serving bowl of sticky rice stuff with table settings nearby.
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Sticky Rice Stuffing

Create new family Thanksgiving traditions with this savory and delicious Sticky Rice Stuffing. This Asian fusion stuffing is made with glutinous sticky rice, Chinese sausages, chicken sausage, shiitake mushrooms, carrots, and celery.
Course Appetizer & Sides
Cuisine Asian Fusion
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 402kcal
Author Take Two Eggs

Ingredients

Sticky Rice

  • 2 cups dried glutinous sticky rice or sweet rice
  • 2 ⅓ cup water
  • ½ teaspoon Kosher salt

Stuffing Ingredients

  • ½ pound shiitake mushrooms diced
  • 4 stalks celery diced
  • 2 carrots peeled and diced
  • 4 Chinese sausages sliced
  • 2 chicken sausages
  • ½ yellow onion diced
  • 1 large shallots thinly sliced
  • 8 garlic cloves roughly chopped
  • 1 cup low sodium chicken stock
  • 2 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 3 tablespoon honey
  • 1 tablespoon vegetable oil
  • Green onion thinly sliced (garnish)

Instructions

  • Cook the sticky rice. Rinse the rice until the water runs clear. Place the rice, water, and salt in a bowl or the bowl of your rice cooker and soak for a minimum of 2 hours or preferably overnight. If using a rice cooker, cook your rice as you would regular rice. Alternatively, you can strain the rice and steam the rice for 40 minutes or until softened. If the rice is overly sticky, the rice out in a large bowl to dry out for about 30 minutes before tossing with the vegetables.
  • Prepare the ingredients. Dice the pepper, mushrooms, celery, carrots, and onion. Slice the shallots. Smash, and roughly chop the garlic. Slice the Chinese sausages into thin discs.
  • Soften the carrots. In a medium pot, boil water on high heat. Boil the carrots for 4 minutes. Strain and set aside.
  • Sauté the shallots, garlic, onion, and sausages. On a wok, on high heat place a few tablespoons of vegetable oil and fry the onion, shallots, and garlic until fragrant and lightly browned. Then cut open the chicken sausage and add the meat into the pan. Using a wooden spoon separate the sausage into small bits and sauté until cooked for about 1 minute. Next, add Chinese sausage and toss for about 1-2 minutes.
  • Sauté the vegetables. Next, add in the carrots, celery, mushrooms, and chicken stock and simmer to reduce for 5 minutes. Add in 1 tsp sugar and honey mix until combined. Continue tossing until the vegetables are softened.
  • Toss everything together. Add in the rice, soy sauce, dark soy sauce and thoroughly mix. Top with green onions and enjoy!

Notes

  • Soak your sticky rice! To ensure, the grains cook and absorb moisture evenly you need to soak your sticky rice in advance. If you don't, then you may risk having some hard grains of rice that don't absorb water when they cook.
  • Prep out all the ingredients before you start to cook. Chopping all the vegetables and laying out the flavor ingredients in advance will keep you organized and make the cooking process seamless.
  • Use a wok to sauté everything together. A wok is seriously the best kitchen tool there is for Asian cooking. I use it almost every time I am cooking anything that requires tossing a large volume of vegetables and rice.
  • Storage Instructions. You can store this sticky rice stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the food with a wet paper towel (to steam the rice), and microwave until warm.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 1384mg | Fiber: 3g | Sugar: 15g