Cookbook author Carolyn Phillips transforms a staid bird with a little help from soy sauce, rice wine, toasted sesame oil, and plenty of garlic
5 cups round, sticky rice4 sweet Cantonese sausages ¼ cup Shaoxing rice wine3 tablespoons peanut or vegetable oilThe degreased pan drippings from the turkeyFirst, make the sticky rice stuffing. This dish and its components can be either prepped or cooked a couple of days ahead of time and refrigerated. At least the night before you cook the rice, place the dried mushrooms and chestnuts in two separate bowls.
Pour the soy sauce mixture over the rice, toss for a few seconds, and then add the strained mushroom-soaking liquid, as well as about 1 cup boiling water. Continue to toss the rice as it cooks, adding more boiling water if needed until the rice is barely al dente — that is, slightly chewy but fully cooked. Taste and adjust the seasoning as desired, adding more oyster sauce, if you like. Remove the wok from the heat.
Canada Latest News, Canada Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Marcus Samuelsson tells Al how he makes turkey ramen with Thanksgiving leftoversThese Brussel sprouts are crunch, colorful, sweet, salty and delicious!
Read more »
No Thanks: Average Cost For Thanksgiving Dinner Hits All-Time HighOn average, Americans will pay $53.31 for a Thanksgiving dinner for 10, according to the annual American Farm Bureau Federation survey.
Read more »
Pot roast, spiral-sliced ham, duck confit, lamb and more non-turkey Thanksgiving mainsSometimes Thanksgiving calls for another meat, and these recipes for ham, lamb, duck will fill that need.
Read more »
The Best Turkey Gravy RecipeCover turkey, mashed potatoes, and all your other sides in this glossy, balanced gravy made from stock, turkey parts, drippings, mirepoix, and soy sauce.
Read more »