Chinese Sausage Rice Dressing Recipes

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

MOCHI RICE STUFFING

Steps:

• If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes. If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed. Remove from heat and let steam, covered, 15 minutes.
• Drain shiitakes, then remove stems and slice caps; set aside. In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.
• In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat. In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon. Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms. Cook over medium-high heat until onions are translucent, about 4 minutes. Toss mixture with the prepared rice; set aside.
• Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Pour eggs into hot pan and cook until edges begin to set, about 10 seconds. Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath. When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board. Slice into strips. Serve rice with slivered omelet and cilantro on top.

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
• Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
• Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
• Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
• *Available at Asian markets and Kam Man Food Products (212-571-0330).

STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES

Steps:

• Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
• Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
• Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
• Garnish rice "stuffing" with sliced scallions before serving.

STICKY RICE STUFFING (A CHINESE-INSPIRED THANKSGIVING RECIPE)

Steps:

• Add rice and water to cover into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water. Add water to cover the rice with 1" (2 cm) of water. Soak at room temperature overnight. Drain thoroughly before cooking.
• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve the soaking water for cooking.
• Cut the rest of the ingredients while rehydrating the mushrooms.
• Heat the butter in a 4-quart dutch oven (or tight-sealing heavy pot) over medium heat. When the butter has melted, add the shallot and shiitake mushrooms. Cook, stirring frequently, until the onions turn golden and translucent, 6 to 8 minutes.
• Add the Chinese sausage. Cook and stir for 1 minute.
• Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck on the bottom of the pan. Cook until the wine has evaporated completely.
• Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock and salt. Stir to mix well.
• Add the water chestnuts. Pour in the soy sauce and dark soy sauce. Gently stir a few times to mix the soy sauce.
• Cook until the liquid comes to a low simmer. Turn to very low heat and cover the dutch oven. Steam until the rice is cooked through, 20 to 25 minutes. Uncover the pan and taste the rice at the 20-minute mark. If the rice still has a bit of a raw texture, let it cook for another 5 minutes.
• Once done, uncover the pan and stir with a rice paddle or spatula to fluff the rice. Garnish the stuffing with sliced green onions.
• Serve hot as a side.
• This dish can be cooked 1 to 2 days in advance. Reheat it in the same dutch oven in a 350 ℉ (176 ℃) oven with the lid on until warm. You can reheat it in the microwave, too. To heat it evenly, be sure to stir the rice several times over the course of reheating.
• It's very likely that the sticky rice will stick to the bottom of the pot once you're done cooking. This is due to the starchy texture and the added soy sauce. To clean up the pot, add 2" (5 cm) of water to the pot and boil for 5 to 10 minutes, until the sticky rice can be lifted easily with a wooden spatula. Scrape off any stuck residue and rinse the pan using detergent.

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
• Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
• Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
• Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

INSTANT POT CHINESE SAUSAGE RICE

Steps:

• Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water.
• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.
• Cut the rest of the ingredients while rehydrating the mushrooms.
• Turn on the "Saute" function on your Instant Pot and wait until it's heated. Add the butter and stir a few times until it melts.
• Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. Then spread the ingredients into a single layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so.
• Add the Chinese sausage. Cook and stir until the edges turn golden and crispy, 2 minutes.
• Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. Cook until the wine has evaporated completely.
• Turn off "Saute". Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.
• Cover the Instant Pot and seal the valve. Set on "Rice" for 12 minutes.
• Once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to "Venting" (or use the release button on your Instant Pot lid). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
• Fluff the rice and garnish with sliced green onions.
• Serve hot as a main or side dish.
• Store the leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month. Reheat in the microwave before serving.

CHINESE SAUSAGE-RICE DRESSING

Steps:

• Place the sweet and short-grain rice in a sieve and wash under running water for 3 minutes. Transfer to a bowl and cover with water. Soak for 15 minutes. Drain and place the rice in a large pot. Add 3 cups of water and bring to a boil over high heat. Cover the pot and reduce the heat to low. Simmer for about 15 to 18 minutes, until the water is absorbed and the rice is cooked but not too mushy.
• Cut the sausages in half lengthwise, then on the diagonal into 1-inch slices. Heat the oil in a wok or large skillet and saute the sausage slices for 5 minutes. Add the onions and saute 5 minutes. Add the celery and cook 5 minutes. Stir in the scallions and water chestnuts and remove from the heat.
• Transfer the rice to a large bowl and stir in the sausage mixture. Mix well; the rice will be very dense, so the mixing will require some effort. Drizzle in the soy sauce, blending well. Serve hot with the turkey. (This dressing makes terrific leftovers when fried the next day.)