© Con Poulos
Active Time
1 HR
Total Time
2 HR 45 MIN
Yield
Serves : 12

Joanne Chang says, "A Chinese meal isn't complete without rice; Thanksgiving isn't complete without stuffing. This sticky-rice dressing combines the best of both worlds." Chinese sausage makes the rice deliciously sweet and savory. Chang likes using the Kam Yen Jan brand, which has no MSG; look for it at Asian markets. Plus: F&W's Ultimate Thanksgiving Guide  More Holiday Stuffings and Dressings

How to Make It

Step 1    

Put the rice in a large bowl and cover with 2 inches of water. Let stand overnight.

Step 2    

Drain the rice. Line a large, wide steamer with a damp kitchen towel. Spread the rice on the towel in an even layer. Bring 1 inch of water to a boil in the bottom of the steamer. Add the rice, cover and steam over moderate heat for about 40 minutes, until tender and translucent. Fluff the rice.

Step 3    

Meanwhile, put the dried shiitake in a medium bowl and cover with the boiling water. Let soak until softened, about 20 minutes. Cut off the stems and cut the caps into 1/2-inch pieces. Carefully pour the soaking liquid into a cup, stopping before you reach the grit at the bottom.

Step 4    

Preheat the oven to 375°. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Add the shallots and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the fresh shiitake, cover and cook, stirring a few times, until softened, about 5 minutes. Add the reconstituted shiitake, season with salt and pepper, cover and cook for 2 minutes. Scrape the mushrooms into a medium bowl.

Step 5    

Add the remaining 3 tablespoons of oil to the skillet. When the oil is hot, add the scallions and sausage and cook over moderately high heat, stirring, until the sausage is heated through, about 2 minutes. Add the water chestnuts and cooked chestnuts and stir to heat through, about 1 minute; season with salt and pepper. Add the mushrooms, 1 cup of the shiitake soaking liquid, the Shaoxing, soy sauce and sugar and bring to a boil. Add the steamed rice and stir to incorporate all of the ingredients. Stir in the chopped cilantro and season with salt and pepper.

Step 6    

Oil a large, shallow baking dish. Pack the rice into the dish and cover with foil. Put the dish in a large roasting pan. Pour enough water onto the pan to reach halfway up the side of the dish. Cover the pan with foil and bake for 1 hour, until the rice is heated through. Garnish with the cilantro sprigs and serve.

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