Sticky Rice Stuffing with Chinese Sausage and Shiitakes

Ingredients for Sticky Rice Stuffing with Chinese Sausage and Shiitakes

• 475g Thai long grain sticky rice, or regular short-grain sticky rice

• 80ml pine nuts

• 60ml vegetable oil

• 2 large shallots, sliced into 1/4" rings

• 230g shiitakes mushrooms, stemmed and coarsely chopped

• 170g Chinese sausage (about 4 links), sliced (about 350ml )

• 60ml Shaoxing Chinese wine or dry sherry

• 3 tablespoons soy sauce

• 240ml jarred peeled roasted chestnuts, roughly chopped

• 600ml low-sodium chicken broth or water

• Kosher salt

• 2 spring onions, thinly sliced, for garnish

• 12-inch cast iron skillet

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 spring onions before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.