Sticky Rice with Chinese Sausage Recipe | Epicurious.com
"This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot ? after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels...."
INGREDIENTS
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3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
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1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
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5 Chinese sausages* (6 to 8 oz total)
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1 tablespoon peanut oil
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1 tablespoon minced peeled fresh ginger
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1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
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1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
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1/3 cup Chinese rice wine or medium-dry Sherry
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3 tablespoons soy sauce
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2 tablespoons oyster sauce
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2 teaspoons Asian sesame oil
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1 teaspoon salt
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1/2 teaspoon white pepper
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2 cups reduced-sodium chicken broth
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Garnish: thinly sliced scallion greens
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