Sticky Rice with Chicken and Chinese Sausages – Instant Pot + Stovetop
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
What do you do with leftovers from the holiday feast? I make different dishes with the ingredients, like this Sticky Rice with Chicken and Chinese Sausages. The Thanksgiving holiday will be here soon. This year’s celebration will be pared down.
In the past, we had the traditional turkey with all the trimmings. But, we’d have a ton of leftovers. So, I found creative ways to use them.
First, I cooked the sweet rice, otherwise known as malagkit (sticky) to Filipinos. After 12 minutes, the sticky rice came out fragrant, and hefty. The cooked grains were pearlescent and clung together tight. This was the consistency I needed.
This rice concoction is often found at Dim sums. Add chopped cooked chicken or turkey, corn kernels, sweet Chinese sausages and mix it all with the sticky rice, savory sauces and seasonings.
The current global pandemic and upsurge in cases had us rethinking the holidays. We don’t have to celebrate in a big way. Most folks will have to skip Thanksgiving or the coming Christmas holidays with family. Research data shows large gatherings of over ten may spread the virus and have deadly consequences.
I try not to be negative about the changes. It’s not a matter of curtailing our freedom and enjoyment. Certain measures are needed to make things better for everyone. Let’s remember what we are grateful for. I am thankful for the hardworking health workers, the doctors, scientists and experts who remind us to take precautions. With good health, we can look forward to better days. We can have many other holidays together in the future by staying home and making sacrifices now. And you can enjoy leftovers by transforming them into this Sticky Rice with Chinese Sausages in the most scrumptious way possible. Be safe always, friends.
Sticky Rice with Chicken and Chinese Sausages - Instant Pot + Stovetop
- Instant Pot - 3 or 6 quarts
- Large non-stick Skillet - 12 inches
- 1 cup sticky rice; also called sweet rice or glutinous rice
- 1 cup water
For Sticky Rice with Chicken and Chinese Sausages:
- 2 Tablespoons vegetable oil
- 2 whole Chinese sausages, or lap cheong, sliced
- 2 cloves garlic
- 1 whole medium-sized onion
- ½ inch-piece fresh ginger, peeled, minced
- 1 ½ cups cooked chicken (or turkey), chopped fine
- ½ cup cooked small-sized shrimps
- 1 cup button mushrooms , sliced
- ½ cup cooked corn kernels, fresh or canned, drain liquid if canned
- 1 Tablespoon oyster sauce
- 1 Tablespoon Shao xing rice wine
- 1 Tablespoon toyo (soy sauce)
- ½ teaspoon granulated sugar
- ⅛ teaspoon sesame oil
- 1 pinch salt
- ½ teaspoon white pepper powder
- 2 whole eggs, cooked scrambled, sliced into thin strips
- 2 stalks scallions, chopped, for garnish
To cook rice in the Instant Pot:
- Using a colander, wash uncooked rice grains twice in running cold water. Drain any liquid.Add the rice grains into the inside pot. Pour the 1 cup of water.Close and seal lid. Set valve to sealing.Click RICE on keypad of the Instant Pot. After pressure comes down and Instant Pot heats up, the rice cooks on Low Pressure for 12 minutes.When the buzzer sounds to announce cooking is done, do a Quick Release of the valve.Unlock and open lid carefully, setting it on a dry, safe counter.Using a long non-stick cooking spoon, fluff the sticky rice. At this point, the rice grains look wet, mushy and will stick together. Do not be alarmed. Leave the inside pot uncovered for 15 minutes or till cooked rice cools and solidifies to a more manageable consistency. Set aside.
- *Note: If using a rice cooker, add the rice into the inside pot. Pour the water. Cover with the lid. Press Start button for rice to cook in rice cooker (about 10 to 12 minutes, depends on brand). When rice is cooked, remove the lid and fluff the sticky rice. Leave uncovered for 15 minutes, so rice can firm up and be less watery Set aside.
To stir-fry the Sticky Rice and ingredients:
- In a large non-stick skillet, over medium-high heat, add the oil. When oil is hot enough, add the sliced Chinese sausages. Stir fry for 1 to 2 minutes till sausages look crisp. Remove the sausages from the skillet and set aside in a small bowl.Using the same skillet, stir-fry the garlic, onions and ginger for 1 minute.Add the cooked chicken (or turkey), cooked shrimps, mushrooms and corn kernels. Pour the oyster sauce, Shao Xing rice wine, and soy sauce. Add the sugar. Combine ingredients well.Add the cooked sticky rice. Incorporate the ingredients well till sauces coat the rice grains completely.Season with sesame oil, salt and white pepper. (Note: Use black pepper if preferred).Return the Chinese sausages and mix well into the sticky rice mixture.Garnish top with sliced scrambled eggs and scallions. Serve warm.
- Chinese sausages or ‘lap cheong’, made with pork,fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to Asian noodles, rice dishes, vegetables or steamed buns. Also known as TsorizongMacau in the Philippines, its sweet-savory smokey flavors add a special depth to a dish. Eat the slices alone with rice or add it to entrees. These sausages are found in Asian markets. Some Asian stores sell different varieties ranging from regular with rice wine to very spicy. Be sure to read labels carefully for the correct flavor preferred.
Instant Pot Notes:
- It takes about 15 minutes for the Instant Pot to preheat before Low Pressure cooking time begins for the rice. For safety, use accessories recommended for the Instant Pot. For more information, please read the product manual.Instant Pot is a brand name of a multicooker that cooks in high and low pressure.*This is not an ad. I was not paid by the brand to endorse the product. My opinions are my own.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
This sounds like such a delicious way to use up leftovers!
Thanks, Lydia! It is indeed one of my favorite ways to cook with leftovers.