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Sticky Rice with Chinese Sausage and Edamame

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      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage and edamame.

      Watch the Video

      Play Sticky Rice with Sausage

      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage...

      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage and edamame.

      Watch the Video

      Play Sticky Rice with Sausage

      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage...

      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage and edamame.

      Watch the Video

      Play Sticky Rice with Sausage

      Sticky Rice with Sausage

      Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage...

    Dry sherry makes a good substitute for shaoxing cooking wine in this splendidly sticky dish from Anita Lo, owner of Anissa restaurant in New York City.
    The Martha Stewart Show
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    Ingredients

    • 2 cups sweet glutinous rice, such as Koda Farms, rinsed
    • 2 Chinese sausages, sliced crosswise into 1/4-inch-thick rounds
    • 1 teaspoon finely chopped dried shrimp
    • 1 tablespoon shaoxing cooking wine
    • 3 tablespoons sugar
    • 2 tablespoons soy sauce
    • 1/3 cup shelled edamame
    • 2 tablespoons thinly sliced scallions, green parts only

    Directions

    1. Place rice, sausage, shrimp, cooking wine, sugar, and soy sauce in a medium saucepan. Add a scant 3 cups water. Cover and place over medium-high heat. Bring mixture to a boil and immediately reduce heat to low; cook until water is absorbed and rice is tender, sticky, and translucent, about 20 minutes.

    2. Stir in edamame and let stand, covered, 3 to 5 minutes. Serve garnished with scallions.

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