Jiangxi-style Cotechino with Sticky Rice

Ingredients

In this Jiangxi-style adaptation, the traditional Italian Cotechino is paired with sticky rice instead of the usual accompaniments like lentils or mashed potatoes. The seasoning of the Cotechino is also adjusted to incorporate Jiangxi flavors, using local spices and herbs to enhance the taste. Additionally, the cooking technique is modified to ensure the sticky rice is perfectly cooked and retains its characteristic stickiness. We alse have the original recipe for Cotechino, so you can check it out.

• 500g (1.1 lb) Cotechino sausage 500g (1.1 lb) Cotechino sausage
• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 green onion, chopped (for garnish) 1 green onion, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked sticky rice and cook for 10 minutes, or until the rice is tender but still slightly chewy. Drain any excess water and set aside.
3. 3.
   In a separate pot, add enough water to cover the Cotechino sausage. Bring to a boil and simmer for 1 hour, or until the sausage is fully cooked.
4. 4.
   In a frying pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
5. 5.
   Slice the cooked Cotechino sausage into thick rounds and add them to the frying pan. Cook for 2-3 minutes, until the sausage is lightly browned.
6. 6.
   In a small bowl, mix together the soy sauce, Shaoxing wine, five-spice powder, sugar, and salt. Pour the mixture over the sausage in the frying pan and stir to coat evenly.
7. 7.
   Add the cooked sticky rice to the frying pan and mix well with the sausage and sauce. Cook for an additional 2-3 minutes, until the flavors are well combined.
8. 8.
   Transfer the Jiangxi-style Cotechino with Sticky Rice to a serving dish and garnish with chopped green onions. Serve hot.

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the sticky rice thoroughly to remove excess starch before soaking. This will help achieve the desired texture of the cooked rice.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or Sichuan peppercorns to the dish.
• For a more aromatic twist, sprinkle some chopped cilantro or Thai basil on top before serving.
• If you can't find Cotechino sausage, you can substitute it with any other flavorful sausage of your choice.
• To enhance the stickiness of the rice, you can add a small amount of glutinous rice to the sticky rice mixture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.

Serving advice

Serve the Jiangxi-style Cotechino with Sticky Rice as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Arrange the sliced Cotechino sausage on top of the sticky rice, garnish with chopped green onions, and serve in a shallow bowl or on a decorative plate. The vibrant colors of the dish will make it visually appealing.