Special note: This rice needs to be soaked for several hours or even overnight, so prepare in advance.
Makes about 8 cups, enough to stuff a medium-size turkey, and then some.
- 3 cups sticky rice (also known as glutinous or sweet rice)
- 1 ½ cups (about 8) dried Chinese black or shiitake mushrooms
- 3 Chinese sausages, diced
- 1 cup roasted chestnuts (in Asian markets, you can buy roasted and peeled chestnuts in a foil bag)
- 2 tablespoons canola oil
- 1 tablespoon ginger, finely minced
- 2 garlic cloves, finely minced
- 1/3 cup Chinese rice wine (may substitute dry sherry)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese vegetarian stir-fry sauce or oyster sauce
- 2 teaspoons sesame oil
- ½ teaspoon ground white pepper
- 2 cups chicken or turkey broth
- garnishes: chopped scallions and Chinese fried shallots (available in Asian markets)
- Soak rice in cold water, about an inch more than enough to cover. Allow to soak for at least six hours or overnight. While rice is soaking, soak mushrooms in a separate bowl in very warm water for at least half an hour. When softened, remove stems and coarsely chop.
- Drain soaked rice in a sieve and rinse with cold water.
- Heat oil in a large, heavy pan or stock pot and stir-fry garlic and ginger for several minutes. Add diced sausage and cook for a few minutes. Add drained and rinsed rice, stir and fry for a few minutes. Add mushrooms. Add wine, broth and all seasonings and bring to a boil. Adjust seasonings to taste (may need more soy sauce or some salt). Make sure to stir periodically because sticky rice is, well, sticky. Add chopped chestnuts and gently stir into the rice mixture.
- Lower heat to a simmer, cover pot and allow to steam, undisturbed, for 20 minutes. Resist the temptation to peek under the lid. At this point, rice should be fully cooked and can be used to stuff the turkey. If it seems too dry stir in more broth until moistened. If preparing to eat without stuffing in turkey, stir contents and then replace lid. Remove from heat and allow to sit for 10 minutes before serving.
- Garnish with scallions and fried shallots, if desired. Excellent with turkey gravy.