Fusion sticky rice with star anise chicken, shiitake, edamame, and sunchokes
Chicken second courses
Japanese cuisine
This dish is very different from the sticky rice you would be likely to have in our local Chinatown. My goal with this was to really punch up the flavors and the nutrition. Flavoring elements- ginger, scallion, soy sauce, oyster sauce, chicken stock and coconut milk- were all used liberally, not just in dabs. (The resulting brown color in the photo- tells the story.) In addition, I have now improved it further with the addition of shreds of Star Anise Chicken, which can sub for or supplement -the pork sausage. The result is a very robustly flavored "bowl-in- one" of protein, starch and veg. I hope you will adapt it and make it your own! <br />This dish was one that I had long aspired to try because it is My Love's favorite dim sum. Practically, it was part of the wave of cooking inspired by 52's Emptying Out the Fridge contest. I had a good amount of leftover Italian sweet sausage and Jerusalem Artichokes,and while I knew that Chinese sausage is very different from Italian, I also knew that their flavors were similar (fennel seed vs. anise)and that I never really liked Chinese sausage. The crunch of Jerusalem artichokes( North American origin) is as good as any canned water chestnut, with an added nuttiness. Edamame has Chinese origins but is used here in a Japanese way. And then there's the liquids used to cook the rice- coconut milk, oyster sauce, soy sauce, chili paste- all hailing from different parts of Asia. I do love the unique chewiness of sticky rice, but I have made a New Year's pact with myself to steer away from white rice and white flour and use more whole grain alternatives. I will be experimenting more with Thai black sticky rice, which is a whole grain (and stickier than short grain brown rice) and I hope to update this recipe accordingly. <br /> <br />
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