Sticky Rice Stuffing
What You Will Need
Ingredients
- 2 ½ cups short-grain sticky rice
- ¼ cup vegetable oil
- 2 shallots, sliced into rings
- 6 oz. Chinese sausage, sliced on a bias
- ⅓ cup sliced green onions, for garnish
Seasoning
- ¼ cup Shaoxing wine
- 3 Tbsp. Lee Kum Kee Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 2 ½ cups chicken broth
Made with
Lee Kum Kee products
How to make it
Rinse the rice in a colander then transfer it into a bowl. Cover the rice with 1 inch of water and allow it to soak overnight.
Drain the rice well.
Heat a cast iron pan over medium heat. Pour in the vegetable oil. Add the shallots and sauté until they turn golden brown.
Then add in the Chinese sausage and sauté until they begin to curl, about 1 minute.
Pour in the Shaoxing wine and bring it to a boil. Allow it to boil and reduce for about 1 minute. Add the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, rice, and chicken broth to the pan. Stir to combine.
Bring the broth to a boil then lower the heat so that it is simmering. Cover the pan with a lid and cook for about 20-25 minutes or until the rice is cooked. Garnish the rice with the sliced green onions. Enjoy!
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