Taiwanese Sticky Rice Sausage (Da Chang Bao Xiao Chang)

Ingredients

• 1 cup Sweet Sticky Rice (Glutinous Rice), soaked for at least 4 hours
• 1.5 cups Water
• 4 pieces Dried Shiitake Mushrooms, soaked and diced
• 1/4 cup Dried Shrimp, soaked and chopped
• 2 tbsp Soy Sauce
• 1 tbsp Shaoxing Wine (or dry sherry)
• 1/4 tsp White Pepper
• 2 links Taiwanese Sausage (or Chinese sausage)
• 2 cloves Garlic, minced
• 1/4 cup Pickled Mustard Greens, chopped (optional)
• 2 tbsp Cilantro, chopped (optional)

Instructions

1. 1Drain the 1 cup Sweet Sticky Rice. Combine the drained rice with 1.5 cups Water in a large heavy-bottomed pot. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and sticky. Turn off the heat and let it sit, covered, for 5 minutes.
2. 2While the rice is cooking, heat a 10-inch skillet over medium heat. Add a small amount of cooking oil (not listed, use a neutral oil like vegetable or canola). Add the 4 pieces Dried Shiitake Mushrooms, diced, and the 1/4 cup Dried Shrimp, chopped. Sauté for 5 minutes until the mushrooms are tender and the shrimp are fragrant. Stir in the 2 tbsp Soy Sauce, 1 tbsp Shaoxing Wine, and 1/4 tsp White Pepper. Cook for another 1 minute, stirring constantly, then remove from heat.
3. 3Add the cooked mushroom and shrimp mixture to the pot with the cooked sticky rice. Gently stir to combine everything evenly, ensuring the rice is coated with the flavorful mixture.
4. 4Prepare the 2 links Taiwanese Sausage. You can grill them over medium-high heat for 8-10 minutes, turning occasionally, until they are browned and cooked through, reaching an internal temperature of 160°F (71°C). Alternatively, pan-fry them in a skillet over medium-high heat for the same amount of time.
5. 5Divide the sticky rice mixture into two equal portions. Shape each portion into a compact, bun-like form, about 4-5 inches long and 2 inches thick, on a clean plate or serving surface.
6. 6Place one cooked Taiwanese sausage in the center of each sticky rice bun. Press down slightly to secure the sausage.
7. 7Top each sausage and rice bun with the 2 cloves Garlic, minced. If using, add the 1/4 cup Pickled Mustard Greens, chopped, and the 2 tbsp Cilantro, chopped, over the garlic.
8. 8Serve immediately.

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