Mom’s Sticky Rice With Chinese Sausage, Mushrooms, And Shrimp

Let's Cook

1. Step 1.

   Soak the dried shiitake mushrooms in warm water until softened, about 2 hours. Meanwhile, rinse the dried shrimp and toss them in the Shao-hsing wine or dry sherry to eliminate their fishy flavor.

2. Step 2.

   When the mushrooms are hydrated and softened, drain them, slice thinly, and set aside.

3. Step 3.

   Wash the short-grain sticky rice in warm water and drain. Repeat until the water runs clear.

4. Step 4.

   Steam the rice with 2¾ cups of the chicken broth in a rice cooker or a covered saucepan over medium heat until cooked through and tender, about 30 minutes. If using a saucepan, watch the rice so the bottom doesn't scorch, lowering the heat to medium-low if necessary.

5. Step 5.

   While the rice is cooking, heat 2 tablespoons of vegetable oil in a wok over high heat. Add the shrimp and the remaining ¼ cup of chicken broth to the wok and cook until the broth is absorbed, 3 to 4 minutes. Remove the shrimp and set aside.

6. Step 6.

   Heat 2 more tablespoons of oil in the wok over high heat. Cook the sliced mushrooms for 3 to 4 minutes, stirring only occasionally so they develop a seared surface. Season with 1 tablespoon of light soy sauce and add the finely chopped scallions. Continue cooking for another minute, then remove the mushroom mixture and set aside.

7. Step 7.

   Heat the remaining 2 tablespoons of oil in the wok over medium heat. Fry the sliced Chinese sausages until cooked through, about 3 minutes.

8. Step 8.

   Stir the reserved mushroom mixture and shrimp into the wok with the sausages. Add the cooked rice and the finely chopped cilantro, and toss thoroughly to combine.

9. Step 9.

   Season with the remaining 1 tablespoon of light soy sauce and 2 to 3 tablespoons of oyster sauce to taste, toss again, and serve.