COTE Chinese Sausage Sticky Rice Stuffing
I love traditional Thanksgiving food. Turkey, cranberry sauce, gravy - the usual and familiar goodness. But this is 2021, I like to mix things up and add something interesting and new to the classics. I was invited to a thanksgiving dinner by my dear friend Cariann Chan, and had a good fortune of trying this stuffing made with sticky rice, Chinese sausage, chestnuts, and shiitake mushrooms… And my life has forever been changed. Every year it has become a new tradition to serve sticky rice stuffing at COTE. It has become a favorite of so many and I am excited to share how to make this dish at home to share with your closest friends & family. Bringing this sticky rice stuffing to the feast will surely make you the hero of the night!
Here’s what you will need...
YOUR FRESH VEGETABLES
½ cup finely chopped scallion
½ cup small chopped white onion
½ tbsp finely chopped garlic
2 tsp finely chopped ginger
40g vegetable oil
Salt and pepper (to taste)
THE MAIN EVENT
2 each links Chinese sausage (sliced)
3 each Shiitake mushroom (small diced)
10 each Gingko nuts (cooked) (optional)
4 each Chestnuts (cooked and large diced)
1 tbsp Shaoxing (Chinese rice cooking wine)
2 cups of cooked sticky rice (Cooled down and dried)
2 tbsp soy sauce
THE FINISHING TOUCH
2 tbsp sliced scallion
Prepare all the ingredients into one group in separate containers.
Heat up a pan on medium-high heat. When the pan gets hot, pour the oil and add all of your vegetables.
Stir fry until the vegetable mix becomes fragrant and light golden brown, add a pinch of salt and pepper to taste.
Add the main event components and cook until the sausage is lightly caramelized, add Shaoxing to deglaze the pan and add the sticky rice and break it apart as much as possible. Stir fry for one minute, add soy sauce and water and stir fry until the sauce thickens.
Plate the sticky rice on a sharing plate and the finishing touch of sprinkled scallion on the rice as garnish.