Sticky Rice Stuffing | Yun Hai Taiwanese Pantry

Name: Sticky Rice Stuffing | Yun Hai Taiwanese Pantry
Ingredients: 2 cups sweet (glutinous) rice, rinsed and soaked overnight then drained; 1 tablespoon peanut or vegetable oil 1/4 cup dried shrimp, soaked for 20 minutes in warm water then chopped; 3 heads garlic, minced; 6 medium dried shiitake mushrooms, soaked in water for 1 hour then sliced (can reserve the soaking water for later); 2-3 links Taiwanese sausage, sliced in 1/4” coins; 1 cup kabocha or butternut squash, cubed; 1 tbsp rice wine (we use Taiwanese mi chiu 米酒); 1 tablespoon Yu Ding Xing Amber River Soy Sauce; 2 tablespoons Yu Ding Xing Soy Paste with Glutinous Rice Grains; 1 tsp Dong He Black Sesame Oil; 1/4 cup chicken stock or mushroom soaking water; 1/2 teaspoon salt; 1/8 tsp white pepper; 1 scallion, chopped; 2/3 cup fried shallot

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Sticky rice stuffing is a tradition in many Taiwanese-American families. It’s essentially the same dish as Oil Rice 油飯, often enjoyed on special occasions in Taiwan.

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Ingredients

2 cups sweet (glutinous) rice, rinsed and soaked overnight then drained
1 tablespoon peanut or vegetable oil 1/4 cup dried shrimp, soaked for 20 minutes in warm water then chopped
3 heads garlic, minced
6 medium dried shiitake mushrooms, soaked in water for 1 hour then sliced (can reserve the soaking water for later)
2-3 links Taiwanese sausage, sliced in 1/4” coins
1 cup kabocha or butternut squash, cubed
1 tbsp rice wine (we use Taiwanese mi chiu 米酒)
1 tablespoon Yu Ding Xing Amber River Soy Sauce
2 tablespoons Yu Ding Xing Soy Paste with Glutinous Rice Grains
1 tsp Dong He Black Sesame Oil
1/4 cup chicken stock or mushroom soaking water
1/2 teaspoon salt
1/8 tsp white pepper
1 scallion, chopped
2/3 cup fried shallot