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Author Notes: Typically this is made with a steamer. If you have a steamer, simply steam the no mi fan with no seasonings, then proceed to cook the sausage / mushrooms with the steamed sticky rice until combined. When I first moved to Boston, I did not have a steamer, but I had a deep and urgent craving for sticky rice. Good news - there is a way to do this. It's a little bit like steaming but without an actual steamer. Also, measurements are approximate - do a taste test to see the saltiness you prefer. I grew up learning how to cook not in measurements, but by feel, so I apologize if it's too rough an estimate! Step by step photos on the blog! —Betty | le jus d'orange
- 1/3 cup shaoxing wine
- 4 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 dashes white pepper
- 1 teaspoon salt
- 3 cups sticky rice, soaked overnight
- 5 Chinese pork sausages, cut into diagonal lengths
- sesame oil, for frying
- 3 stalks scallion, white parts cut thinly, green parts cut diagonally and reserved for garnish
- 1 cup shiitake mushroom, sliced
- 1 cup reserved mushroom water
- 4 cloves garlic, minced finely
- 1 cup chicken stock
- Prepare beforehand: soak rice in cold water (1″ above rice) overnight. Soak shiitake mushrooms in warm water for an hour. Drain mushrooms and squeeze out excess liquid. Reserve 1 cup mushroom water for later.
- Toss all ingredients for the sauce in one bowl and mix.
- Heat up sesame oil in wok. Cook garlic and white parts of scallion. Add sausage and cook for 1-2 minutes. Add mushrooms and cook for another 1-2 minutes. Add the sauce, mix, and remove from heat. Pour drained rice into wok and mix. Transfer mixture to a heavy-bottomed pot. I used a Dutch oven. A steamer or a stockpot would work as well. Add chicken broth and mushroom water.
- Bring to a boil, reduce, and simmer, covered, for 25 minutes. After 25 minutes, check, mix, and if there are still uncooked rice, cook a little more. Taste it, and add more salt or soy sauce to adjust. Once rice seems cooked through, remove from heat and let sit, covered, for another 10-15 minutes.
- To finish, add green parts of scallions and mix.