This pressure cooker recipe for Chinese Sticky Rice with Sausage recreates the classic dim sim Lo Mai Gai in one step, using your Instant Pot.
I definitely made some simplifications. I didn’t use lotus leaves because they’re not that easy to get a hold of, and I wanted a dish we could all make on a weeknight. Also, somehow I am always out of chicken when I start craving this dish.
The one thing that does require a little planning, is buying the Chinese sausage or Lap Xuong or Lap Cheong ahead of time. I debated whether I should try this with widely-available sausage, but really, there is nothing like that Chinese Sausage, no real equivalent.
So I decided to stick with that one speciality ingredient as it is well-worth it.
Lap Xuong is a pork sausage where the pork has been marinated and then smoked. The end result is a slightly sweet and salty sausage that adds a lot of flavor to this very simple dish.
Other than that however, the only thing that I had to ensure that I had were dried Shitake mushrooms, and really you could use fresh ones, or you could use a different dried mushroom.
The first time I made this, I used porcini mushrooms. ENTIRELY not Chinese, but I can’t say that I thought it was a problem–to be honest, it tasted quite good to me.
If you do end up buying dried mushrooms, I have several recipes where they might come in handy, such as the Pressure Cooker Low Carb Hot and Sour Soup or in the Shrimp Risotto. If you have other uses for them, do leave a comment so people can use other ideas.
If you’re looking for more great Chinese food recipes, check out my Instant Pot Keto Chinese Braised Spareribs!
I hate recommending an ingredient for just one recipe–it’s far too expensive to cook like that, so I’m always careful to not create just one recipe with one ingredient.
Which brings me to a small list of other ways you can use the Chinese Sausage, or Lap Xuong once you have it. It keeps forever when kept in it’s vacuum packed bag, so you can hang on to it for a bit. But here are some other uses for it:
OTHER USES FOR LAP XUONG:
- Fried Rice
- Omelettes (The sausages are precooked so you’re just really heating them through)
- In spring rolls
- In a vegetable stir-fry
- With Chinese broccoli, in a light broth, over rice
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER CHINESE STICKY RICE WITH SAUSAGE:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
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Ingredients
- 1/2 cup dried shiitake mushrooms (or sub fresh, or other variety of dried mushrooms)
- 1 cup glutinous rice
- 3 links Chinese Sausage, Lap Xuong chopped
- 2 cups water or chicken broth
- 1 tablespoon Soy Sauce
- 2 teaspoons Oyster Sauce
- 1 tablespoon Sesame Oil
- 1/2 -1 teaspoon Salt
Instructions
- Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
- In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
- Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
- Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
Notes
- While cooking
- Dried shrimp
- Peanuts
- Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
- After cooking
- Omelette cut into strips
- Salted egg yolks
Nutrition
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Georg
I made this recipe and liked it alot. I would use 2 sausages instead of 3 because the sausages have a good amount of fat and I found the dish too greasy, but I love the taste of the sausage. To make the dish taste more authentic, I lined the instant pot with banana leaves and it tasted just like dim sum sticky rice. It was a big hit at my house.
Bo
It’s tasty and easy to make. I added dried shrimp. A little too salty and way too mushy. Could have go without adding any salt and about a cup less water. Ended up I cook another batch of rice only so it can be mixed with the first batch to tone down the saltiness.
Matt
I’ve made this a couple of times and I’m about to make it again. This has long been my favorite dim sum dish, and it comes out pretty amazing with this recipe! I always add boneless dark meat chicken marinated much like you suggest, and it’s sublime. This time I’m trying it a little different, adding garlic, ginger, and some chili paste.
I live in the DFW area, and I’ve had a really frustrating time trying to find lotus leaves. The Asian supermarkets in Carrolton (Super H Mart and 99 Ranch, where I get the Chinese sausage) don’t have them, and I’m at a loss of where else to turn. They aren’t essential, but the scent they add is a very nice touch.
Lilly
You can get them on Amazon…. https://www.amazon.com/CHIY-GBC-Chinese-tasty-ceremony-chicken/dp/B076TCSDFV/ref=pd_lpo_sbs_325_t_2?_encoding=UTF8&psc=1&refRID=5JMM266WH988PM568X67
Teresa
How many cups of water when you use 4 cups of rice?
I made this last time using the adjusted amount above but it came out too mushy because too much water.
Michelle Lam
This was so delicious! How would I adjust the cooking time if I want to cook 2 cups of rice?
URVASHI PITRE
You’d keep cook time the same. Just reduce water by 1/4 cup or so
Thuy
What if you want to make more than 1 cup rice? Do you cook longer? And is the brown sweet rice the same as your brown glutinous rice?
Renee
We loved this. We love Asian food and happen to have markets and such local. This can out perfect. My Asian market only had whole dried shiitake mushrooms. I soaked them, cut them and soaked once more. I squeezed three quarters of the water out of them before adding to the pot. Used a little more than half teaspoon kosher salt and it was perfect. Next time I’m adding chestnuts and lotus leaves to the top.