Pressure Cooker Chinese Sticky Rice With Sausage Recipes

STICKY RICE WITH CHINESE SAUSAGE

Categories Wok Mushroom Rice Side Stir-Fry Sausage Fall Chestnut Soy Sauce Gourmet Sugar Conscious Dairy Free

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 17

Sticky Rice with Chinese Sausage image

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).

Ingredients

3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Garnish: thinly sliced scallion greens
Special Equipment
a wok

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Give the dried scallops and dried shrimp a quick rinse. Set them aside. If you are using tiny dried scallops, you do not need to soak them before cooking. If you use larger dried scallops, soak them for 1 to 2 hours first. (See note 4)
Pour 1 1/2 cups water into the inner pot of the Instant Pot. Place a short steaming rack inside the pot.
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Pressure Cooker Chinese Sticky Rice With Sausage Recipes

STICKY RICE WITH CHINESE SAUSAGE

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