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Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe) | This rich, savory, and buttery sticky rice stuffing is made with sweet Chinese sausage, smoky mushrooms, and crunchy water chestnuts. Cooked with butter, fresh aromatics, and finished up with a drizzle of soy sauce, this hearty stuffing will go well with your regular Thanksgiving dishes while spicing up your dinner party with an exotic touch. {Gluten-Free adaptable}

Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe)

5 from 8 votes
This rich, savory, and buttery sticky rice stuffing is made with sweet Chinese sausage, smoky mushrooms, and crunchy water chestnuts. Cooked with butter, fresh aromatics, and finished up with a drizzle of soy sauce, this hearty stuffing will go well with your regular Thanksgiving dishes while spicing up your dinner party with an exotic touch.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Side
Cuisine: Chinese
Keyword: thanksgiving
Servings: 8 servings
Author: Maggie Zhu

Ingredients

  • 2 1/2 cups glutinous rice (long grain or short grain sticky rice)
  • 4 tablespoons unsalted butter
  • 2 large shallots , sliced (or 1 onion)
  • 8 to 10 (about 0.7 oz / 20 g) dried shiitake mushrooms , medium-sized (*Footnote)
  • 5 links (7 oz / 200 g) Chinese sausage , sliced
  • 1/4 cup Shaoxing Chinese wine (or dry sherry)
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup whole water chestnuts , sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce (or soy sauce)
  • 2 green onions , thinly sliced, for garnish

Instructions

1 day before cooking

  • Add rice and water to cover into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water. Add water to cover the rice with 1” (2 cm) of water. Soak at room temperature overnight. Drain thoroughly before cooking.

Prep

  • Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve the soaking water for cooking.
  • Cut the rest of the ingredients while rehydrating the mushrooms.

Cook

  • Heat the butter in a 4-quart dutch oven (or tight-sealing heavy pot) over medium heat. When the butter has melted, add the shallot and shiitake mushrooms. Cook, stirring frequently, until the onions turn golden and translucent, 6 to 8 minutes.
  • Add the Chinese sausage. Cook and stir for 1 minute.
  • Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck on the bottom of the pan. Cook until the wine has evaporated completely.
  • Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock and salt. Stir to mix well.
  • Add the water chestnuts. Pour in the soy sauce and dark soy sauce. Gently stir a few times to mix the soy sauce.
  • Cook until the liquid comes to a low simmer. Turn to very low heat and cover the dutch oven. Steam until the rice is cooked through, 20 to 25 minutes. Uncover the pan and taste the rice at the 20-minute mark. If the rice still has a bit of a raw texture, let it cook for another 5 minutes.
  • Once done, uncover the pan and stir with a rice paddle or spatula to fluff the rice. Garnish the stuffing with sliced green onions.
  • Serve hot as a side.
  • This dish can be cooked 1 to 2 days in advance. Reheat it in the same dutch oven in a 350 ℉ (176 ℃) oven with the lid on until warm. You can reheat it in the microwave, too. To heat it evenly, be sure to stir the rice several times over the course of reheating.

Clean-up

  • It’s very likely that the sticky rice will stick to the bottom of the pot once you’re done cooking. This is due to the starchy texture and the added soy sauce. To clean up the pot, add 2” (5 cm) of water to the pot and boil for 5 to 10 minutes, until the sticky rice can be lifted easily with a wooden spatula. Scrape off any stuck residue and rinse the pan using detergent.

Notes

  1. I highly recommend using dried shiitake mushrooms because they have an intense smoky flavor that fresh ones do not have. However, if you prefer using fresh shiitake mushrooms, you can replace the dried mushrooms with 8 to 10 medium-sized fresh ones.

Nutrition

Serving: 1serving, Calories: 365kcal, Carbohydrates: 59.4g, Protein: 10.8g, Fat: 8.1g, Saturated Fat: 3g, Cholesterol: 21mg, Sodium: 767mg, Potassium: 336mg, Fiber: 1.6g, Sugar: 1.8g, Calcium: 31mg, Iron: 3mg