Grammy's Kitchen
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Sticky Rice Stuffing with Chinese Sausage

Ingredients

  • 3 cups of glutinous rice (wash and cook in rice cooker — see note below)
  • 6 Chinese sausages (pref made in Canada) — wash and boil in water for ten minutes, dice after
  • 6 Chinese mushrooms (hydrate and dice)
  • 1 can of rinsed and drained gingko nuts (optional)
  • 1 green pepper or 1/2 cup thawed green peas
  • ¾ cup of halved bottled French-style cooked chestnuts (I couldn't find this so bought frozen cooked chestnuts from a Chinese grocery store and those worked well. They are called ban li)

Instructions

Cooking

  1. 1

    2 Tbsp of oil. Sauté diced mushroom, sausages and green pepper/peas and gingko nuts. (I also added ShaoXing cooking wine.)

  2. 2

    Add cooked rice and 2 tsp salt. Mix and adjust taste with soy sauce. (I used all soy sauce instead of salt.)

  3. 3

    Lastly add 3/4 cups of halved bottled French style cooked chestnuts. Don't let the pieces crumble when mixing.

  4. 4

    When you are ready to serve, you can microwave and then put back into your rice cooker to the party and keep warm.

Notes

On cooking the rice

Rinse rice very well so it doesn't get too sticky and mushy. If you can soak for a few hours after rinsing that is supposed to help even more. I didn't have a rice cooker. I tried cooking by steaming it so rice never touched the boiling water – this was recommended for the type of rice – but it took forever so I ended up just cooking it with only a little water and adding water as needed. If you stir a lot this seems to work fine.

Second version (Grammy uses a lot)

Same as above except instead of sausages, use 1/2 lb of diced pork chop meat. Marinate the meat with 2 tsp sherry, 2 tsp cornstarch and 2 TBsp soy. Sauté the meat in 2 TBsp of oil with a slice of ginger and scallion. Add diced mushroom, green pepper and gingko nuts. Remove ginger