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