- 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.
Sticky Rice Stuffing
Yield
Serves 6
Prep Time
10 minutes
Cook Time
42 minutes
Total Time
52 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
