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Sticky Rice with Chinese Sausage and Edamame


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.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 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


  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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