Sticky Rice with Chinese Sausage! (“Dim Sum Style”)

If you’re a Dim Sum DEMIGORGAN like me than you’ve come to the right place. Sticky Rice with Chinese Sausage, fermented shrimp and a flavor-packed stir fry sauce are what define this dish AND make me a happy boy.

I remember going to Dim Sum with my mom as a little kid at this place called Three Happiness right off of Cermak in Chicago’s Chinatown (the old location). Then of course on my dad’s side (they divorced when I was young), we would always go to Dim Sum for Chinese New Year so I got my fair share of bao.

My mom go on a Sunday and the SPOT WAS BUMPIN. Parties and families of 10-12 sat down to feast as the carts passed up and down the skinny aisles of the red carpeted floor. As a kid, and still to this day, Dim Sum is an exhilarating experience - getting to choose whatever you want off of a cart stacked tall with delicious dumplings, noodles and other cakes and bites. Honestly, to me, it was more magical than the scene from the first Harry Potter, but you know… without booger jellybeans.

From buying cheap fireworks, butterfly knives and Bruce Lee posters, to devouring Dim Sum, noodles and Chinese baked goods with friends and family, Chinatown is and will always be one of my favorite neighborhoods in the city. 🤘🏼Adam

Yield: 2-4

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Sticky Rice with Chinese Sausage

Ingredients

• 5 Dried Shitake Mushrooms, chopped + 1/4 cup liquid reserved
• 1 cup Dried Shrimp, chopped
• 2 cups Sticky Rice, uncooked and soaked + 1/4 cup liquid reserved
• 2 tbsp Neutral Oil
• 4 Links Chinese Sausage, cut small *also called “Lap Cheong”
• 1 tsp Shaoxing Wine
• 1.5 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 2 tsp Toasted Sesame Oil
• 3 Scallions, sliced thin
• Kosher Salt, to taste (take it easy, the soy is plenty salty)

Instructions

1. Begin by soaking the dried shiitake mushrooms in warm water until they've softened. Reserve 1/4 cup of the soaking liquid and chop the rehydrated mushrooms. Similarly, soak the dried shrimp in warm water, chop, and reserve. The sticky rice should be soaked in plenty of water overnight, then drained and 1/4 cup of the soaking liquid should be saved.
2. Heat the neutral oil in a large wok or frying pan over medium heat. Add the Chinese sausage links, cut small, and stir-fry them until they start to brown and render their fat.
3. Add the chopped shiitake mushrooms and dried shrimp to the pan. Stir-fry for a few minutes until fragrant.
4. Deglaze the pan with the Shaoxing wine, being sure to scrape any bits that have stuck to the bottom of the pan. This is flavor central here.
5. Now, it's time for the star of the show. Add the soaked and drained sticky rice to the wok. Stir-fry for a couple of minutes, making sure all the grains are well coated in the fat and starting to turn translucent.
6. Combine the light soy sauce, dark soy sauce, and oyster sauce, and pour this mixture over the rice. Stir well to ensure every grain is colored and flavored.
7. Next, add the reserved mushroom and rice soaking liquids. Reduce the heat to low, cover, and let everything simmer together for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. Once cooked, drizzle the toasted sesame oil over the top and give it a good mix. Add the sliced scallions and a dash of salt (remember the soy sauce already brings a lot of saltiness). Stir everything together until well combined.
9. Serve the sticky rice hot, with extra sliced scallions on top for garnish if desired. Enjoy this wonderful explosion of flavors and textures, straight from the heart of Chinese cuisine.