Sticky Rice with Chinese Sausage

Victoria on Vancouver Island is home to Canada’s oldest Chinatown established during the Gold Rush of the early 1850’s. It is the second oldest in North America. At its peak over 40,000 immigrants lived in a few square blocks in the city centre. To this day it remains a vibrant place to shop for Asian ingredients, vegetables, fish and meat.  

While I was in the city I joined Chef Heidi Fink on her culinary tour. Heidi is in her tenth year leading cooking enthusiasts through the grocery stores, restaurants and teashops and shares her wealth of knowledge of Oriental cuisine. 

Sticky rice is one of my favourite dim sum dishes. Usually it is wrapped in lotus leaves but I cannot find lotus leaves. I have actually had it served to me in a rice steamer in a Chinatown restaurant and this is how I am making it at home.

Cantonese sausage can be found in the freezer section of an Asian grocery.

Sticky Rice with Chinese Sausage 

These are usually found in lotus leaf packages but I can't find lotus leaves. I don't like the flavour of banana leaves so I just steam them in a parchment lined bamboo steamer.

1 1/4 c. short grain glutinous sweet rice

4 Chinese dried shitake mushrooms, also called black mushrooms

1 boneless, skinless chicken breast

1/4 tsp. salt

1 tbsp. Chinese rice wine or dry sherry

1 tsp. cornstarch

2 links Cantonese sweet sausage, also called lop cheong

1 clove garlic, peeled and chopped

1 tbsp. Chinese rice wine

1 tbsp. light soy sauce

1 tsp. dark soy

1 1/2 tsp. cornstarch dissolved in 1 tbsp. cold water

2 tbsp. vegetable oil for stir frying

1/4 tsp. Asian sesame oil

black pepper or white pepper, to taste

Cover rice with cold water and soak for one hour.  Then drain and steam in a bamboo steamer lined with cheesecloth.

Meanwhile, soak mushrooms in boiling hot water until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and thinly slice caps. Save mushroom soaking liquid for another use.

Thinly slice green onions keeping pale green and white parts separate from dark green parts. Quarter sausage lengthwise and finely chop.

Heat wok or large heavy pan over high heat and add vegetable oil. Add mushrooms, sausage and pale green and white parts of green onions, stir fry one minute. Add rice and stir fry, breaking up any clumps, one minute. Add sesame oil, then add pepper and remaining green onions and stir fry until combined well.  Steam in a bamboo steamer lined with parchment paper for about 15 minutes. 

Makes 8-10 side dishes. (Adapted from Bruce Cost)