Chinese Rice Stuffing
Chinese rice stuffing is a local favorite on Thanksgiving!
- 6 cups sweet rice
- 12 pieces dried shiitake mushrooms
- 2 cups boiling water
- 6 tablespoons vegetable oil, divided, plus more for greasing
- 6 shallots, thinly sliced
- 1/2 pounds fresh shiitake mushrooms, stems removed
- 6 scallions, coarsely chopped
- 3 lup cheong, coarsely chopped
- 1 8 ounce can sliced water chestnuts, drained
- 1 package roasted chestnuts, coarsely chopped
- 1/2 cup Shaoxing cooking wine or dry sherry
- 1/3 cups Aloha shoyu soy sauce
- 2 tablespoons sugar
- 1/2 cup chopped cilantro
Put the rice in a large bowl and cover with 2 inches of water. Let stand overnight.
Drain the rice. Cook rice in rice cooker or on stovetop for about 40 minutes.
Put the dried shiitake in a medium bowl and cover with boiling water. Let soak until softened, about 20 minutes. Cut off the stems and cut the caps into 1/2-inch pieces. Pour the soaking liquid into a cup, stopping before you reach the sediment at the bottom.
Preheat oven to 375 degrees F. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Add the shallots and cook over moderate heat, stirring, until translucent. 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.
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.
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.