Sticky rice stuffing

Ingredients

• 600 gglutinous rice3 cups; also sold as sweet rice or sticky rice (not sushi rice)
• 10dried shiitake mushroomsabout 1 oz (30 g)
• 2 tbspdried shrimp (optional)about ½ oz (15 g)
• 4Chinese sausagelap cheong links, about 8 oz (225 g), thinly sliced on the diagonal
• 2 tbspneutral oilplus a little for the dish
• 3shallotsthinly sliced
• 1 tbspfresh gingerminced
• 30 mlShaoxing wine2 tbsp
• 3 tbspsoy saucelight or all-purpose
• 1 tbspdark soy saucefor colour
• 1 tspsugar
• 0.5 tspground white pepper
• 300 mlchicken broth1¼ cups, low-sodium
• 4scallionsthinly sliced, whites and greens kept apart
• 1 handfulfresh cilantro (optional)chopped, to serve

Steps

1. 1
   

   Soak: rinse the rice in a bowl of cold water, swirling and draining until the water runs almost clear. Cover with cold water by 2 inches (5 cm) and soak for at least 4 hours, or overnight in the fridge. In separate bowls, soak the shiitake and the dried shrimp in hot water for 30 minutes.

   ⏱ 240 min

   💡 Soaked glutinous rice steams evenly; unsoaked, it stays hard in the middle.

2. 2
   

   Steam the rice: drain it well and spread it in a steamer basket lined with damp cheesecloth or perforated parchment. Steam over boiling water for 30 to 35 minutes, until the grains are translucent and chewy with no hard white center.

   ⏱ 35 min

   💡 A rice cooker with a sweet-rice setting works too.

3. 3
   

   While it steams, heat the oven to 375°F (190°C) and oil a 9x13-inch (23x33 cm) baking dish. Squeeze the mushrooms dry, keeping ½ cup (120 ml) of their soaking liquid, then cut off the stems and slice the caps. Drain and roughly chop the shrimp. Slice the sausage, shallots and scallions, and mince the ginger.

4. 4
   

   Heat the oil in a wok or very large skillet over medium-high heat. Stir-fry the sausage for 2 to 3 minutes, until the fat runs and the edges curl. Add the shallots, ginger, mushrooms and shrimp and stir-fry 3 to 4 minutes, until the shallots soften. Splash in the Shaoxing wine and let it bubble away.

5. 5
   

   Stir together the soy sauce, dark soy sauce, sugar, white pepper, broth and the reserved mushroom liquid. Turn the heat to low, add the steamed rice and scallion whites to the wok, pour the sauce over and toss until every grain is evenly brown. Taste a little of the rice and adjust.

   💡 Toss with two spatulas, lifting from the bottom, so the rice doesn't clump.

6. 6
   

   Spread the rice loosely in the dish without packing it down. Cover with foil and bake for 20 minutes, then uncover and bake 15 minutes more, until the top and edges are crisp and golden.

   ⏱ 35 min

   💡 Bake it in a dish, never inside the bird: dense rice in the cavity is hard to get to a safe temperature.

7. 7
   

   Check the center with an instant-read thermometer: it must reach 165°F (74°C). If not, bake 5 minutes more. Scatter the scallion greens and cilantro over the top. Refrigerate leftovers within 2 hours and reheat, covered with a splash of water, to 165°F (74°C).

   💡 The thermometer is the reliable check; crisp edges don't tell you the middle is hot.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Vegetarian

Instead of Chinese sausage: smoked tofu, diced or double the shiitakeBrown the tofu in the oil first. It's less sweet and rich than the sausage, but still a proper lo mai fan. Chicken lap cheong also works for a pork-free table.

Instead of chicken broth: vegetable broth or more mushroom soaking liquid

Instead of dried shrimp: leave it out

Vegan

Instead of Chinese sausage: smoked tofu, diced or double the shiitakeBrown the tofu in the oil first. It's less sweet and rich than the sausage, but still a proper lo mai fan. Chicken lap cheong also works for a pork-free table.

Instead of chicken broth: vegetable broth or more mushroom soaking liquid

Instead of dried shrimp: leave it out

Halal

Instead of Chinese sausage: smoked tofu, diced or double the shiitakeBrown the tofu in the oil first. It's less sweet and rich than the sausage, but still a proper lo mai fan. Chicken lap cheong also works for a pork-free table.

Instead of Shaoxing wine: dry sherry or more brothShaoxing wine is brewed with wheat, so use dry sherry for a wheat-free version, or broth for no alcohol.

Kosher

Instead of Chinese sausage: smoked tofu, diced or double the shiitakeBrown the tofu in the oil first. It's less sweet and rich than the sausage, but still a proper lo mai fan. Chicken lap cheong also works for a pork-free table.

Instead of dried shrimp: leave it out

Shellfish allergy

Instead of dried shrimp: leave it out

Wheat allergy

Instead of soy sauce: tamariUse tamari for both soy sauces (add 1 tsp molasses for colour), swap the Shaoxing wine, and check the sausage label: many contain soy sauce.

Instead of dark soy sauce: tamari plus 1 tsp molasses

Instead of Shaoxing wine: dry sherry or more brothShaoxing wine is brewed with wheat, so use dry sherry for a wheat-free version, or broth for no alcohol.

Gluten-free

Instead of soy sauce: tamariUse tamari for both soy sauces (add 1 tsp molasses for colour), swap the Shaoxing wine, and check the sausage label: many contain soy sauce.

Instead of dark soy sauce: tamari plus 1 tsp molasses

Instead of Shaoxing wine: dry sherry or more brothShaoxing wine is brewed with wheat, so use dry sherry for a wheat-free version, or broth for no alcohol.

Checked against

• The Woks of Life: Sticky rice stuffing
• Omnivore's Cookbook: Sticky rice stuffing, a Chinese-inspired Thanksgiving recipe
• FDA: Safe Food Handling (165°F for stuffing and casseroles, 2-hour rule)