Hong Kong Style Glutinous Rice with Chinese Sausages is one of our favourite dishes to order in a dim sum restaurant. I always love it, especially in winter,
Super tender, soft and flavourful sticky rice is the most comforting food in the world!
Don’t be afraid of making a big pot of this savoury sticky rice, leftovers can be in your lunchbox the next day or two. You will thank yourself for this – you are welcome! 😉
What do you need for this glutinous rice with Chinese sausages recipe?
Jump to Recipe- Chinese Sausages
- Dried Shitake Mushrooms
- Dried Shrimps
- Shallot
- glutinous rice
- water
- egg
- green onions
- roasted sesame
- oyster sauce
- Soy Sauce
- Dark Soy Sauce
- Chinese Cooking Wine
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Pro tips for making this glutinous rice with Chinese sausages recipe:
- I always love using a bamboo steamer to make this dish, the bamboo steamer adds fragrance to the plate.
- Steam for 45 minutes, check if the rice is dry 10 minutes towards the end, you can add a few drops of water to the rice.
- Do not throw away the water used to soak mushrooms and shrimp, they add flavour to the dish.
- Choose High-quality Chinese Sausages that will be the star of the dish.
- Roasted sesame can be substituted with roasted peanuts.
How to make this glutinous rice with Chinese sausages?
Chop Chinese Sausages, shitake mushrooms, shallots, and green onions into small pieces, and set them aside.
Beat an egg, and add some salt to taste. Heat an oiled pan and pour the egg mixture to make a thin omelet. Set aside to cool. Slice the egg omelet into thin strips.
Heat an oiled pan again, stir in chopped shallots, and cook until fragrant. Then stir in chopped Chinese sausages, mushrooms, and dried shrimp. Stir occasionally, for about 5 minutes or until fragrant.
Pour in Chinese cooking wine, and let it cook for a few minutes until the alcohol evaporates. Transfer to a bowl and set aside.
Mix 300ml water, oyster sauce, soy sauce, and dark soy sauce in a mixing bowl.
Rinse the glutinous rice, and drain the excess water. Transfer the rice to a shallow plate/pasta bowl. Add the fried ingredients, and mix until combined.
Pour the sauce into the rice mixture, and stir until combined.
Steam over medium-high heat for 40-45 minutes.
Garnish with roasted sesame, green onion, and egg stripes.
Serve immediately. Enjoy this glutinous rice with Chinese sausages.
The Easiest Hong Kong Style Glutinous Rice with Chinese Sausages
Equipment
- 1 steamer
Ingredients
- 2 Chinese Sausages
- 3 Dried Shitake Mushrooms – soaked overnight
- 20 g Dried Shrimps – soaked overnight
- 1 Shallot
- 300 g glutinous rice
- 300 ml water – including that water from soaking mushrooms and shrimps
- 1 egg
- some green onions
- some roasted sesame
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1/4 cup Chinese Cooking Wine
Instructions
- Chop Chinese Sausages, shitake mushrooms, shallots, and green onions into small pieces, and set them aside.
- Beat an egg, and add some salt to taste. Heat an oiled pan and pour the egg mixture to make a thin omelet. Set aside to cool. Slice the egg omelet into thin strips.
- Heat an oiled pan again, stir in chopped shallots, and cook until fragrant. Then stir in chopped Chinese sausages, mushrooms, and dried shrimp. Stir occasionally, for about 5 minutes or until fragrant.
- Pour in Chinese cooking wine, and let it cook for a few minutes until the alcohol evaporates. Transfer to a bowl and set aside.
- Mix 300ml water, oyster sauce, soy sauce, and dark soy sauce in a mixing bowl.
- Rinse the glutinous rice, and drain the excess water. Transfer the rice to a shallow plate/pasta bowl. Add the fried ingredients, and mix until combined.
- Pour the sauce into the rice mixture, and stir until combined.
- Steam over medium-high heat for 40-45 minutes.
- Garnish with roasted sesame, green onion, and egg stripes.
- Serve immediately. Enjoy this glutinous rice with Chinese sausages.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
港式臘味糯味飯
材料：
- 臘腸 2條
- 茶花菇 3朵（浸泡過夜）
- 蝦米 20克 （浸泡過夜）
- 紅蔥頭 1粒
- 圓糯米 300克
- 開水 300毫升（包括冬菇及蝦米水）
- 雞蛋 1隻
- 蔥 適量
- 熟白芝麻 適量
- 蠔油 2湯匙
- 生抽 2湯匙
- 老抽· 1湯匙
- 紹興酒 1/4杯
做法：
- 1）將臘腸、茶花菇、紅蔥頭及蔥切成小粒備用。
- 2）打發一隻雞蛋，放入適量鹽調味。燒熱一隻平底鑊，下適量的油，倒入蛋槳，煎成一塊蛋餅。放涼後切細條備用。
- 3）再次燒熱一隻平底鑊，倒入適量的油，以中小火炒香紅蔥頭，然後放臘腸粒、花菇粒及蝦米，改至大火炒至香味釋出，然後倒入紹興酒爆炒至酒精揮發，大概3-5分鐘。盛起備用。
- 4）將300毫升水、蠔油、生抽及老抽拌勻備用。
- 5）用清水洗乾淨糯米，瀝乾水份後倒進一隻深碟中，加入炒香過的香菇臘味粒拌勻。
- 6）把先前拌勻的醬汁倒入，攪拌均勻。
- 7）放進蒸籠後以大火蒸40-45分鐘。
- 8）最後灑上白芝麻、蔥花及蛋碎裝飾。
- 9）趁熱上碟。
Special Thanks to TNT Supermarket for sponsoring this post.
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