3:05
- food
- Thanksgiving
- November 18, 2021
Sticky rice stuffing nod to Chinese roots
Check out this sticky rice "stuffing" recipe from The Woks of Life.
Video by Nidhi Singh
3:05
\"While it was my idea to serve sticky rice stuffing at Thanksgiving, it wasn’t my invention,\" she explained of the recipe that has evolved over the years. \"My grandpa used to make a version of it to stuff whole chicken with, and it was a traditional Cantonese-style sticky rice with shiitake mushrooms and Chinese sausage. My aunt took that recipe and made it a bit simpler by using it as a stuffing for boneless skin-on chicken thighs in a casserole dish. She gave my dad that recipe, and I’ve loved it ever since.\"
Recently, Leung adapted the recipe for her fiancé’s sister, who is gluten-free, so she could also enjoy the dish.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/sarah-kaitlin-woksoflife_1606147714729_hpEmbed_20x11_384.jpg\")
\"Rather than trying to make something traditional with gluten-free bread, I thought of that already tried and true sticky rice stuffing recipe. And so a new Thanksgiving tradition was born,\" Leung said, adding that it's made even better with their family's gravy.
Her key to perfect sticky rice stuffing is to quickly bake it for 15 minutes so the top and bottom get nice and crispy, but warm and gooey in the middle.
Leung also shared some other Chinese staple ingredients that always have a place at their holiday table and how other home cooks can utilize them, too.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/sticky-rice-stuffing_1606147714732_hpEmbed_8x11_384.jpg\")
\"Soy sauce is obviously a big ingredient in Chinese cooking, and one that most cooks are probably already familiar with. I like to think of it as a way to add a burst of umami and a little extra salt to anything,\" she said of the deeply savory condiment. \"We actually use Chinese dark soy sauce, a thicker version of regular soy sauce that imparts a deep amber color, to add umami and color to our turkey gravy. It makes a huge difference in the look and flavor. We also use it in our sticky rice stuffing.\"
\"Another ingredient is Chinese Five Spice Powder. It actually includes spices that are traditional during the holiday season, like cinnamon and cloves, and lends itself well to holiday cooking,\" she said.
The Woks of Life has a recipe for Five Spice Roast Turkey and Five Spice Roast Goose that she said \"may have a bit of an Asian twist, but ultimately feature holiday flavors we’re all familiar with.\"
And when it comes to leftovers, Leung said \"many families take the turkey carcass to make stock or soup, but our family makes turkey congee -- a comforting Chinese rice porridge. It’s a day-after-Thanksgiving tradition, and I think my mom enjoys it more than Thanksgiving dinner itself!\"
Ingredients
2 tablespoons vegetable oil
1 onion, thinly sliced
2 links Chinese sausage (lap cheung), sliced
8 ounces fresh shiitake mushrooms, thinly sliced
6 cups cooked sticky rice
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 cup low-sodium chicken stock
2 scallions, thinly sliced
Directions
Preheat your oven to 400 degrees. Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add the onions and sliced Chinese sausage. Cook for 3-5 minutes. Add the mushrooms and cook until caramelized.
Add the cooked sticky rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color.
Spread the stuffing out evenly in the pan, and transfer to the oven. Roast the stuffing for 15 minutes, until crisp on the top and bottom. Serve!
Recipe reprinted courtesy of Sarah Leung as originally seen on The Woks of Life.
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