Cookbook author Carolyn Phillips transforms a staid bird with a little help from soy sauce, rice wine, toasted sesame oil, and plenty of garlic
5 cups round, sticky rice4 sweet Cantonese sausages ¼ cup Shaoxing rice wine3 tablespoons peanut or vegetable oilThe degreased pan drippings from the turkeyFirst, make the sticky rice stuffing. This dish and its components can be either prepped or cooked a couple of days ahead of time and refrigerated. At least the night before you cook the rice, place the dried mushrooms and chestnuts in two separate bowls.
Pour the soy sauce mixture over the rice, toss for a few seconds, and then add the strained mushroom-soaking liquid, as well as about 1 cup boiling water. Continue to toss the rice as it cooks, adding more boiling water if needed until the rice is barely al dente — that is, slightly chewy but fully cooked. Taste and adjust the seasoning as desired, adding more oyster sauce, if you like. Remove the wok from the heat.
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