Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.


Chinese Rice Stuffing

Chinese rice stuffing is a local favorite on Thanksgiving!

Posted By: Sid Alapai
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer269 Times Printed

Prep Time: 10 | Cook Time: 1 hour 40 minutes | Ready In: 2 hours
Ingredients: Print   Add to cart
US Metric
  • 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
  • Salt/pepper
  • 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

Cooking Process:

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.