Give your holiday season an Asian twist! For Thanksgiving turkey or Christmas dinner this year, add an unexpected side dish to surprise your guests. This fusion dish is a bit reminiscent of Italian risotto. The recipe works as a side in smaller portions or you can serve it as a full meal, since it already includes chicken sausage and water chestnuts for protein! Any leftovers will soak up the flavors even more, so pack up a serving for lunch the next day.
2 cups dry sticky glutinous rice 2 tablespoons Kikkoman® Sesame Oil ½ cup shallots, sliced 2 cups white button mushrooms, sliced 1 cup Chinese sausage, sliced 4 cups chicken stock ¼ cup Kikkoman® Oyster Sauce ¼ cup water chestnuts, sliced ¼ cup green onion, chopped
Soak rice for at least one hour in water. Drain and rinse well. Heat sesame oil over medium heat in a large sauté pan. Add shallots and mushrooms. Sauté 7 minutes, stirring occasionally. Add Chinese sausage and cook an additional 5 minutes.
Stir in rice, chicken stock and oyster sauce. Bring to a boil and reduce heat to medium-low. Simmer for 25-30 minutes or until rice is fully cooked. Stir in water chestnuts and top with chopped green onion. Serve warm.