The Woks of Life’s Sticky Rice Stuffing first graced our Thanksgiving table several years ago and immediately earned a permanent spot in our holiday menu. Now in our fourth year of making it, this dish always receives rave reviews.
To make this deliciousness, sticky (aka sweet) rice is soaked overnight then steamed for 40 minutes until fluffy.
The tender rice is then combined with sautéed onions, lap cheong (Chinese sausage), and shiitake mushrooms. And coated in a flavorful mixture of light and dark soy sauces and chicken stock with scallions for a pop of color.
A final 15-minute stint in the oven creates irresistibly crispy edges.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Chinese Sausage
Pricey Ingredients: —
Hard-to-find: —
Recipe on The Woks of Life
