Sticky Rice with Chinese Sausage and Dried Scallops Recipe

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Sticky Rice with Chinese Sausage and Dried Scallops
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Ingredients
13
Count
Nutrition
635
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours.
  2. After rice has soaked at least 3 hours, fill wok with enough water for bottom rim of steamer (not rack) to rest in water, then bring to a boil.
  3. Put scallops and rice wine in a small heatproof bowl. Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
  4. When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok.
  5. Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.)
  6. Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes. Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder.
  7. Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps.
  8. Using tongs, remove bowl containing scallops from bottom tier of steamer. Reserve water in wok.
  9. Reserve scallop-soaking liquid and shred scallops into threads with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily).
  10. Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices.
  11. Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts.
  12. Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.
  13. Pour off water from wok and dry. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute. Add sausage and scallops and stir-fry 1 minute. Add rice and stir-fry, breaking up any clumps, 1 minute. Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 635.47 Kcal (2661 kJ)
Calories from fat 153.75 Kcal
% Daily Value*
Total Fat 17.08g 26%
Cholesterol 5.85mg 2%
Sodium 2611.18mg 109%
Potassium 1091.26mg 23%
Total Carbs 112.88g 38%
Sugars 1.15g 5%
Dietary Fiber 12.06g 48%
Protein 12.54g 25%
Vitamin C 20.6mg 34%
Iron 3.3mg 19%
Calcium 89.8mg 9%
Amount Per 100 g
Calories 287.85 Kcal (1205 kJ)
Calories from fat 69.64 Kcal
% Daily Value*
Total Fat 7.74g 26%
Cholesterol 2.65mg 2%
Sodium 1182.79mg 109%
Potassium 494.31mg 23%
Total Carbs 51.13g 38%
Sugars 0.52g 5%
Dietary Fiber 5.46g 48%
Protein 5.68g 25%
Vitamin C 9.3mg 34%
Iron 1.5mg 19%
Calcium 40.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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