Asian Sticky Rice Stuffing

Chinese

Christmas

Mains

Party

Rice

Instead of bread in the traditional Christmas stuffing, use glutinous rice instead! Tossed with shiitake mushrooms, roasted chestnuts and fried shallots for that familiar flavour like lor mai gai.

As sticky rice has always been the heart of many Asian celebrations such as Lunar New Year, family reunions and weddings… it’s about time we brought it to Christmas!

Note:

Soak glutinous rice and shiitake mushrooms overnight to ensure even cooking.

Ingredients

Steps

1

Soak glutinous rice in water for 24 hours overnight, with water level at least 1 inch above the rice.

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2

Soak dried shiitake mushrooms in water for at least 6 hours overnight.

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3

Once ready to cook, drain water from rice and set aside. Drain mushrooms and save the mushroom soaking liquid.

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4

In a medium sized pot on medium heat, saugé minced garlic, sliced onion, chopped celery in 2 tbsp cooking oil for 3 minutes.

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5

Add sliced mushrooms, then continue to stir fry for 3 minutes. Deglaze the pan with Shaoxing wine, then remove items from pan.

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6

With the same pan, melt butter on medium heat and stir fry the glutinous rice for 2 minutes, before adding in the soy sauce, dark soy sauce, honey, oyster sauce and 5 spice powder. Fry for 2 minutes, then deglaze pan with 1 cup of mushroom water.

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