Sticky Rice with Chinese Sausage and Dried Scallops

Name: Sticky Rice with Chinese Sausage and Dried Scallops
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 2 teaspoons black pepper; 118 milliliters Chinese rice wine such as Shaoxing or medium-dry Sherry; 1 teaspoon kosher salt; 2 Tbsps light soy sauce; 12 Chinese dried black mushrooms; 59 milliliters oyster sauce (preferably premium); 59 milliliters peanut oil; 4 links Cantonese sweet sausage; 2 bunches scallions; 6 larges to 8 (1-inch-wide) large dried scallops; 2 Tbsps Asian sesame oil; 591 milliliters Chinese or Japanese short-grain sticky (sweet) rice; 1 Tbsp sugar

The recipe Sticky Rice with Chinese Sausage and Dried Scallops could satisfy your Chinese craving in approximately 7 hours. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 11g of fat, and a total of 412 calories. This recipe serves 8. A mixture of sugar, medium-dry sherry, asian sesame oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the short grain rice you could follow this main course with the Rice Pudding as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours.

Ingredients you will need

Water

Rice

Equipment you will use

Bowl

After rice has soaked at least 3 hours, fill wok with enough water for bottom rim of steamer (not rack) to rest in water, then bring to a boil.

Ingredients you will need

Water

Rice

Equipment you will use

Wok

Put scallops and rice wine in a small heatproof bowl. Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)

Ingredients you will need

Rice Wine

Scallops

Water

Equipment you will use

Bowl

When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok.

Ingredients you will need

Scallops

Equipment you will use

Cheesecloth

Wok

Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)

Ingredients you will need

Spread

Water

Rice

Equipment you will use

Cheesecloth

Sieve

Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps.

Ingredients you will need

Rice

Equipment you will use

Cheesecloth

Wok

Using tongs, remove bowl containing scallops from bottom tier of steamer. Reserve water in wok.

Ingredients you will need

Scallops

Water

Equipment you will use

Tongs

Bowl

Wok

Reserve scallop-soaking liquid and shred scallops into "threads" with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily).

Ingredients you will need

Scallops

Meat

Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices.

Ingredients you will need

Sausage

Water

Equipment you will use

Wok

Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts.

Ingredients you will need

Green Onions

Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.

Ingredients you will need

Oyster Sauce

Soy Sauce

Sugar

Salt

Equipment you will use

Bowl

Pour off water from wok and dry.

Ingredients you will need

Water

Equipment you will use

Wok

Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Ingredients you will need

Water

Equipment you will use

Wok

Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides.

Ingredients you will need

Peanut Oil

Cooking Oil

Equipment you will use

Wok

Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute.

Ingredients you will need

Mushrooms

Green Onions

Add sausage and scallops and stir-fry 1 minute.

Ingredients you will need

Scallops

Sausage

Add rice and stir-fry, breaking up any clumps, 1 minute.

Ingredients you will need

Rice

Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes.

Ingredients you will need

Oyster Sauce

Mushrooms

Scallops

Rice

Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.

Ingredients you will need

Green Onions

Sesame Oil

Pepper

Equipment

Ingredients

Servings:

2teaspoons

black pepper 118milliliters

Chinese rice wine such as Shaoxing or medium-dry Sherry 1teaspoon

kosher salt 2Tbsps

light soy sauce 12

Chinese dried black mushrooms 59milliliters

oyster sauce (preferably premium)59milliliters

peanut oil 4links

Cantonese sweet sausage 2bunches

scallions 6larges

to 8 (1-inch-wide) large dried scallops 2Tbsps

Asian sesame oil 591milliliters

Chinese or Japanese short-grain sticky ("sweet") rice 1Tbsp

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.