Sticky Rice with Chinese Sausage

Ingredients

• 1 teaspoon peanut or vegetable oil
• 2 tablespoons (15g) dried shrimp, soaked for 10 minutes in warm water
• ½ cup (60g) scallions, thinly sliced
• 3 dried shiitake mushrooms, rehydrated in warm water then finely chopped
• 1 link of Chinese sausage, cut into thin slices
• ½ teaspoon shaoxing wine (Chinese cooking wine)
• ½ tablespoon oyster sauce
• 1 tablespoon soy sauce
• ⅛ teaspoon sesame oil
• ½ cup (115g) uncooked sticky rice (also known as sweet rice or glutinous rice)
• ¾ cup (180ml) chicken stock or water
• 1/16 teaspoon white pepper

Preparation

1. Place the oil, soaked shrimp, scallions (reserve a bit for garnish), shiitake mushrooms, and sliced sausage in the Anyday and mix to combine. Cover with the lid (knob lifted). Cook in the microwave for 2-3 minutes, or until the scallions have softened.
2. Add the shaoxing wine, oyster sauce, soy sauce, sesame oil, sticky rice, stock, and white pepper and stir to combine. Cover and continue cooking at Power Level 5
   ✕

   Certain foods cook best in the microwave at lower power levels. 

   Different microwaves have different settings. See your microwave manual (or look it up online) to learn how to change your microwave’s power level.

   For many microwaves: enter the cook time, press the “Power” (or “Power Level”) button, and select a number between 1-10. Other microwaves may require selecting the Power Level first, and then entering the cook time.

   Microwaves list power levels in different ways. Here’s a guide to help you adjust:

   PL 10 = 100% = High (default)

   PL 9 = 90% = High

   PL 8 = 80% = Med-High

   PL 7 = 70% = Med-High

   PL 6 = 60% = Medium

   PL 5 = 50% = Medium

   PL 4 = 40% = Med-Low

   PL 3 = 30% = Med-Low

   PL 2 = 20% = Low

   PL 1 = 10% = Low

   You will know if the power level has been successfully changed if you hear periodic changes in the microwave’s tone after it begins cooking.
   

   for 25-27 minutes. Allow the rice to rest covered for 5 minutes.
3. Fluff the rice and top with reserved scallions.

Serving suggestions & tips