Thursday, December 25, 2014

nuomi fan

I've made this every Christmas for the last 3 or 4 years, making it our family's first real Christmas tradition. 

nuomi fan (sticky rice with Chinese sausage)
makes 8-10 side servings

3 cups Chinese or Japanese short-grain sticky ("sweet") rice
1 cup Chinese dried black mushrooms or dried shiitake mushrooms
5 Chinese sausages (6-8 oz total)
1 tbsp peanut oil
1 tbsp minced peeled fresh ginger
1/2 cup thinly sliced scallions (1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts, coarsely chopped or raw peanuts
1/3 cup Chinese rice wine or Sherry
3 tbsp soy sauce
2 tbsp oyster sauce
2 tsp Asian sesame oil
1 tsp salt
1/2 tsp white pepper
2 cups chicken broth
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and keep liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a 4-6 quart heavy pot over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
And add broth (broth will not completely cover rice) and drained mushroom liquid. Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

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