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Sticky Rice with Chestnuts and Chinese Sausage

Sticky Rice with Chestnuts and Chinese Sausage

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


  • 2 cups uncooked sticky rice (also known as “sweet rice” or “glutinous rice”)
  • 1 tablespoon oyster sauce
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • ¼ teaspoon sesame oil
  • ¼ cup chicken stock
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 medium onion, finely diced
  • 5 dried black/shiitake mushrooms, soaked in warm water until softened and diced
  • 3 links Chinese sausage, cut into small discs
  • 1 cup cooked, peeled, whole chestnuts, coarsely chopped
  • 1 teaspoon Shaoxing wine
  • white pepper, to taste
  • 2 scallions, chopped (optional)


  1. Put the sticky rice in rice cooker. Fill it with water, 2 ⅓ full. Allow the rice to stand and soak for 30 minutes to four hours; the longer you wait, the more awesome your rice will taste. Toss in ½ teaspoon of salt and turn on the rice cooker.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and ½ teaspoon salt in a small bowl and set aside.
  3. Heat the oil in a wok over medium-high heat. Add the onion, mushrooms and Chinese sausage, and stir-fry for a few minutes until the onion starts to caramelize. Add the Shaoxing wine and stir-fry for a few seconds. Then add all of the cooked sticky rice and break it up as much as possible with a spatula.
  4. Add the chestnuts, sauce mixture, white pepper, and scallions (if using). Stir-fry until the rice is uniform in color. Serve.