8 Treasure Sticky Rice
8 Treasure Sticky Rice Stuffing
This stuffing has 8 treasures in it and this version (aka my version hehe) is a blend of treasures from my east and west heritage.
In Mandarin its called BA BAO FAN, 八宝饭 an and in Shanghai its usually a sweet dish but when its stuffed into a duck BA BAO YA 八宝鸭, we use a sweet and savory stuffing like this one.
Each household usually has their own version but we always try to keep it to 8 toppings since 8 is an auspicious number in Chinese and East Asian Culture.
As an Asian American, we very much celebrated Thanksgiving, not in the most traditional way but to celebrate the bringing together of friends and family with food (the only way isn’t it?). My mom would always be in charge of the Chinese food so me being the kid chef of the household, I put myself in charge of the turkey, stuffing and mashed potatoes. But I wasn’t the biggest fan of bread stuffing and it’s only into my adulthood when I discovered this was also considered a stuffing!
Traditionally we stuff this into ducks but we most definitely enjoy this alone as well!
Hope you can enjoy this stuffing with your family and friends :)
Recipe:
16 fl. Oz Swanson Original Chicken Broth
3 cups sweet sticky rice (short grain)
60g candied dates
40g green peas
45g roasted chestnuts
30g dried cranberries
60g diced carrots
80g Chinese sausage (lup cheong)
50g dried shiitake mushrooms
1 stalk green onion
Sauce:
1T Granulated sugar
3T remaining Swanson Chicken Broth
1T Shaoxing wine
1T Dark Soy Sauce
2T Oyster Sauce
1T corn starch
Cook with sauce:
3T sesame oil
5g sliced ginger
8g minced dried shrimp (essential for that umani taste but can exclude if you don’t like anything too fishy)
4 cloves minced garlic
Directions:
Prep night before
Rinse and drain sticky rice about 4 times or until water becomes slightly clear.
Soak rice with Swanson Chicken broth overnight in fridge. Make sure rice is fully submerged in broth.
Hydrate dried shiitake mushrooms in water overnight.
Cooking Day
Drain rice but keep some chicken broth to make sauce.
Chop up all of the rice ingredients into bite size pieces and add to rice in a separate large bowl.
Mix all of sauce ingredients in a small bowl.
In small pan stir-fry sesame oil, sliced ginger, minced dried shrimp and garlic on low medium heat.
Once these ingredients are slightly browned add in sauce mixture and cook until it thickens.
Add sauce to rice mixture. Mix all of ingredients together.
Start boiling water for your bamboo steamer.
Place wet cheesecloth in steamer and add mixed rice on top. Cover it with the cheese cloth, put cover over and place on top of boiling water. Steam for 15 mins.
Once its done steaming, let it cool down and enjoy it with your favorite people and feast!!
