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 (48 g) Dried Shiitake Mushrooms, (or sub fresh, or other variety of dried mushrooms)
- 1 cup (185 g) Glutinous Rice
- 3 links (3 links ) Chinese Sausage,, Lap Xuong chopped
- 2 cups (500 ml) Water, or chicken broth
- 1 tablespoon (1 tablespoon) Soy Sauce
- 2 teaspoons (2 teaspoons) Oyster Sauce
- 1 tablespoon (1 tablespoon) Sesame Oil
- 1/2 -1 teaspoon (-0.5 teaspoon ) Kosher 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.
- 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
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Nutrition
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Lynn
Hi thank you for your recipes! I love them. For this one, I made it once but it was too watery, came out more like porridge, am I supposed to use the rice measuring cup for both rice and water? or use a normal measuring cup for water or follow the lines on the pot? Thank you!
Kat
I cut the liquid back to 1.5 cups as I like my rice a bit more firm. Also try sautéing the lap cheong in the pot first and then adding the other ingredients and pressure cooking!
Audrey
Best use of glutinous rice ever! I thought I would never be able to use up the remainder of a bag of glutinous rice I had in my pantry. Your recipe is simple and easy to follow. Thank you so much!
Mac
Made this about 3 times in one week after discovering it. Love it
Alice
Thank you very much for this easy-to-follow, delicious recipe! I subbed lap cheong for TVP mince marinated in char siu sauce. Will make again.
Lani
I just made this recipe. It was easy and tasty! I didn't put any salt in it as I'd read a couple of the reviews that had said it was too salty and I'm glad I didn't. I think the salt from the sausage, chicken bouillon, and sauces added enough for the dish. I added just shy of the 2 C of bouillon so the rice wouldn't come out too mushy and I think I could've added even a little less, so 1 3/4 C next time. I also used cremini mushrooms and topped with green onions.
Thank you for posting this recipe! I will definitely make this again and again.
Michelle
I'm so glad I came across this recipe! I've been craving sticky rice and this hits the spot - reminds me of when I was little. I prefer the Japanese short grain rice and was happy with the sticky texture. Also, I also ate the whole thing! OOps - it was THAT good! I even forgot the sesame oil and had to substitute oyster sauce with hoisin + dark soy sauce. Next time I make this, I'd like to pan fry the Chinese sausage first to see if that brings out a little more of it's flavor.
Jennifer F
Always a winner! As is or with drumsticks!
Chris
delicious