Chinese Sticky Rice


Chinese Sticky Rice

  • 2 Cups Sweet Rice Soak overnight in water, then drain
  • 4 Chinese Sausages Dices into 1/4-inch pieces (Kam Yen Jan brand preferred)
  • 50 G Dried Shiitake Mushrooms Rehydrated or fresh, diced into 1/4-inch pieces
  • 1/2 Cup Dried Shrimp Rehydrated and diced into 1/4-inch pieces
  • 1/4 Cup Dried Scallops Rehydrated and shredded
  • 2 Tbsp Garlic Finely minced
  • 2 Tbsp Ginger Minced
  • 3 Scallions Sliced
  • 1/4 Cup Oyster Sauce
  • 2 Tbsp Dark Soy Sauce (Kimlan Brand Preferred)
  • 2 Tbsp Light Soy
  • 5 Tbsp Toasted Sesame Oil



Put rice in a bowl and rinse several times in cold water until water is clear then drain. Cover rice by 4-inches with cold water and soak for 24 to 48 hours. Drain rice using a fine meshed sieve.

Place shrimp, scallops, and mushrooms (if dried) in separate containers, cover with cold water, and let soak for 12 to 24 hours. Drain using a fine meshed strainer. Chop the shrimp and mushrooms in ¼-inch pieces and shred the scallops.

Using a bamboo steamer lined with cheesecloth, place rice over a pot of simmering water and steam, covered, for 25 to 45 minutes, until rice is translucent and completely cooked through. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

While rice steams, heat a wok or large saute pan on high until hot. Add neutral oil, followed by Chinese sausage, ginger, garlic, and rehydrated mushrooms, scallops, and shrimp. Cook, stirring occasionally until the fat from the sausage begins to render and everything becomes caramelized 4 to 6 minutes. Add cooked rice, breaking up clumps with a wooden spoon as you saute for 2 minutes.

Add oyster sauce, dark soy, light soy, sesame oil, and season to taste with salt. Cook, stir, and scrape the bottom of the pan with a wooden spoon until the sauce and ingredients are incorporated, 2 to 3 minutes. Remove from heat and garnish with scallions.