This Sticky Rice Stuffing is inspired by Mollys Grandma Marys recipe, and its one of her favorite dishes to make for her Dad and Aunts because it gets them telling stories of their childhood. Its chewy, salty and sweet, and loaded with Chinese sausage.#MollyYeh #GirlMeetsFarm #FoodNetwork #StickyRice #Stuffing #ThanksgivingSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/40sRs8GSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sticky Rice StuffingRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 9 hr (includes soaking time)Active: 30 minYield: 8 servingsIngredients2 cups (408 grams) sticky rice (also known as sweet or glutinous rice)1/3 cup dry sherry or Chinese rice wine, such as Shaoxing2 tablespoons soy sauce1 tablespoon dark soy sauce1 tablespoon toasted sesame oil3 tablespoons neutral oil, divided2 medium shallots (75 grams), chopped3 ounces (84 grams) shiitake mushrooms, stemmed and sliced3 ounces (84 grams) cremini mushrooms, sliced1 teaspoon kosher salt1 tablespoon grated ginger2 cloves garlic, chopped3 links (120 grams) Chinese sausage, thinly sliced3/4 cup (110 grams) peeled cooked chestnuts, choppedSliced scallions, for garnishCilantro leaves, for garnishDirectionsSpecial equipment: a large pot with a steamer basket; cheeseclothIn a medium mixing bowl, add the rice and enough water to cover the rice by 2 inches. Place in the refrigerator and allow to soak overnight.Line the steamer basket of a large pot with cheesecloth.Drain the rice and repeatedly rinse until the water is clear of starch. Add the rice in an even layer to the cheesecloth-lined steamer basket. Bring a large pot of water to a boil. Carefully place the steamer basket in the pot. Cover and steam until just cooked through, about 25 minutes (depending on the brand of rice, it may be a few minutes more or less).Preheat the oven to 400 degrees F.Combine the sherry (or Chinese rice wine), soy, dark soy and toasted sesame oil in a small bowl. Set aside.Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the neutral oil. When the oil is hot, add the shallots and shiitake and cremini mushrooms and season with the salt. Cook until the vegetables are softened and golden, 4 to 5 minutes.Add the remaining tablespoon neutral oil. Stir in the ginger and garlic and cook until sizzling and fragrant, about 1 minute. Add the sausage and chestnuts and cook, stirring, until they begin to brown, 1 to 2 minutes. Add the steamed rice and stir to combine. Add 1/2 cup water and stir to incorporate the water and separate any clumps in the rice. Add the soy sauce mixture and stir until all of the rice is well coated in the sauce and an even dark brown.Transfer the skillet to the oven and cook until slightly crisp on top; start checking at 10 minutes. Remove from the oven and garnish with scallions and cilantro. Serve hot. Leftover sticky rice stuffing will keep for up to 3 days in the fridge. (Its super tasty hot OR cold from the fridge.)Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Sticky Rice Stuffing for Thanksgiving | Girl Meets Farm | Food Networkhttps://youtu.be/cB1VBlvRygU
