Lunar New Year Sticky Rice with Five-Spice Braised Chestnuts

Name: Lunar New Year Sticky Rice with Five-Spice Braised Chestnuts
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 cups (400 g) sticky rice (glutinous rice), rinsed until water runs clear, then soaked in cold water for 30 minutes and drained; 1½ cups (200 g) roasted peeled chestnuts, halved lengthwise if large, left whole if small; ¼ cup (60 ml) dark soy sauce; 2 tablespoons (30 ml) light soy sauce; 1 cup (240 ml) chicken or vegetable stock, preferably unsalted; 2 tablespoons (20 g) fresh ginger, peeled and cut into thin matchsticks; 2 whole star anise; 1 piece (5 cm) cinnamon stick (Ceylon or cassia), broken into 2 pieces; 1 teaspoon (4 g) Sichuan peppercorns, lightly toasted in a dry pan for 1 minute, then crushed; 2 tablespoons (25 g) rock sugar (or brown sugar); 1½ tablespoons (20 ml) peanut or vegetable oil; ½ cup (120 ml) water; 2 stalks (15 g) scallions (green onions), thinly sliced on the bias for garnish (optional); 1 teaspoon (5 ml) toasted sesame oil (optional)

From the MyKitchenBank Kitchen

A celebratory Lunar New Year side dish pairing creamy, steamed sticky rice with aromatic five-spice braised chestnuts. The chestnuts are braised in a savory-sweet ginger-soy reduction infused with star anise, cinnamon, and Sichuan pepper, then folded into the warm rice for a luxurious, auspicious presentation. The contrast of chewy rice and buttery chestnuts makes this an elegant accompaniment to any holiday feast.

Prep: 20 min
Cook: 55 min
Wait: 30 min
Total: 1 hr 45 min
Makes: 6 servings as a side dish

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Ingredients

6 servings

2 cups (400 g) sticky rice (glutinous rice), rinsed until water runs clear, then soaked in cold water for 30 minutes and drained
1½ cups (200 g) roasted peeled chestnuts, halved lengthwise if large, left whole if small
¼ cup (60 ml) dark soy sauce
2 tablespoons (30 ml) light soy sauce
1 cup (240 ml) chicken or vegetable stock, preferably unsalted
2 tablespoons (20 g) fresh ginger, peeled and cut into thin matchsticks
2 whole star anise
1 piece (5 cm) cinnamon stick (Ceylon or cassia), broken into 2 pieces
1 teaspoon (4 g) Sichuan peppercorns, lightly toasted in a dry pan for 1 minute, then crushed
2 tablespoons (25 g) rock sugar (or brown sugar)
1½ tablespoons (20 ml) peanut or vegetable oil
½ cup (120 ml) water
2 stalks (15 g) scallions (green onions), thinly sliced on the bias for garnish (optional)
1 teaspoon (5 ml) toasted sesame oil (optional)

Equipment (6)

Large bowl for soaking rice
8-cup (2-liter) bamboo or metal steamer basket or heatproof bowl
Large pot with steamer insert (or improvised steamer setup)
Medium-sized braising pan or heavy-bottomed saucepan, 2–3 quarts (2–3 liters)
Wooden spoon or spatula
Small fine-mesh strainer

Steps

Before you start

Soak sticky rice in cold water for at least 30 minutes (or up to 2 hours) before cooking—this ensures even hydration and fluffy grains.
If using whole dried chestnuts, soak them in hot water for 15 minutes before braising to soften.
Have your steamer setup ready with about 2 inches of simmering water; use a bamboo steamer basket, metal steamer rack, or fill a pot with a heatproof bowl inside.

1
Prepare and braise chestnuts
- Heat peanut oil in a 2–3 quart (2–3 liter) braising pan over medium heat.
- Add the sliced ginger and toast for about 1 minute until fragrant, stirring occasionally.
- Add the star anise, cinnamon pieces, and crushed Sichuan peppercorns; toast for another 30 seconds.
- Pour in dark soy sauce, light soy sauce, chicken stock, and water.
- Bring to a gentle simmer.
- Add the halved chestnuts and rock sugar, stirring to dissolve the sugar.
- Reduce heat to medium-low and simmer uncovered for 20–25 minutes, until the liquid reduces by about half and the chestnuts are tender and have absorbed the flavors.
- The braising liquid should be glossy and slightly syrupy; if it's too thin, increase heat to medium and simmer for another 3–5 minutes.
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Ready when: Liquid is syrupy and coats the back of a spoon; chestnuts are tender and glossy
Tip: Don't over-reduce the braising liquid—you want enough glaze to cling to the rice without it being dry.
2
Set up steamer
- While the chestnuts braise, set up your steamer.
- Fill a large pot with about 2 inches (5 cm) of water and bring to a boil.
- Place a bamboo steamer basket, metal steamer rack, or heatproof bowl (inverted) inside so the water simmers gently beneath it without touching the rice.
- The steamer should be ready to go when you add the rice.
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Ready when: Water is boiling and steam rises steadily
Tip: If using a bamboo steamer, line it with parchment paper or a damp cloth to prevent sticking and ensure even steam circulation.
3
Steam sticky rice
- Drain the soaked sticky rice thoroughly and transfer to an 8-cup (2-liter) bamboo steamer basket or heatproof bowl.
- Spread it in an even layer (it should come about halfway up the sides).
- Place the basket or bowl on the steamer rack over the boiling water, cover with a lid, and steam for 20–25 minutes.
- The rice is done when all grains are translucent, tender, and stick together when pressed; there should be no gritty or hard centers when you taste a grain.
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Ready when: All grains are translucent, soft, and hold together; no hard or gritty centers
Tip: Resist lifting the lid frequently; steam escapes and uneven cooking results. If the steamer runs dry, carefully add more boiling water to the pot without disturbing the rice basket.
4
Finish and combine
- Transfer the steamed sticky rice to a large serving bowl or platter.
- Using a wooden spoon or spatula, gently fold the braised chestnuts and their glaze into the warm rice, being careful not to break the grains.
- If using optional scallions and sesame oil, drizzle the sesame oil over the top and scatter the sliced scallions as garnish.
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Ready when: Chestnuts and rice are evenly mixed; glaze coats all grains
Tip: Fold gently to preserve the texture of the sticky rice and keep the chestnuts intact. Serve immediately while everything is warm.

Good to know

Tips

For deeper flavor, toast the Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes, shaking constantly, before crushing. This intensifies their floral, numbing complexity.
If your braising liquid reduces too quickly or the chestnuts aren't completely tender after 20 minutes, add ¼ cup (60 ml) more stock or water and continue simmering gently until the rice is ready.
Rock sugar is traditional and creates a glossy, authentic finish, but brown sugar or honey work well too. Rock sugar dissolves more slowly than refined sugar, adding to the controlled braise.
For a more luxurious presentation, top each serving with a few toasted pine nuts, a light drizzle of sesame oil, and fresh cilantro leaves alongside the scallions.

Make ahead

The braised chestnuts can be prepared up to 2 days ahead, covered, and refrigerated. Reheat gently in a saucepan over medium-low heat with a splash of water (about 2 tablespoons) for 3–4 minutes, stirring occasionally, until warm and the glaze flows again. Freeze the braised chestnuts for up to 1 month in an airtight container; thaw in the refrigerator overnight and reheat as directed. The rice must be steamed fresh just before serving for the best texture.

Storage & reheating

Store leftover sticky rice and chestnuts together in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a heatproof bowl, drizzle with 1–2 tablespoons of water, cover loosely with foil, and steam in a steamer basket over simmering water for 5–7 minutes until warmed through. Alternatively, microwave in a covered bowl with a splash of water for 1–2 minutes, stirring halfway through. Do not freeze the completed dish as the rice becomes mushy.

Substitutions

roasted peeled chestnuts → peeled whole chestnuts (fresh or vacuum-packed), added to the braise raw and cooked for the full duration. Fresh or vacuum-packed whole chestnuts will cook down slightly in the braising liquid. Reduce the initial amount to 1 ¼ cups (160 g) to account for shrinkage.
rock sugar (or brown sugar) → honey or brown sugar. Use 1.5 tablespoons (20 ml) honey or 2 tablespoons (25 g) brown sugar. Honey adds a delicate sweetness; brown sugar gives deeper, molasses notes. Add honey at the end to prevent crystallization during the braise.
Sichuan peppercorns → white pepper (freshly cracked) or black pepper. Sichuan pepper's numbing, citrusy note is characteristic, but cracked white or black pepper provides similar warmth and spice. Use ¾ teaspoon (2 g) of either since they are more pungent.
sticky rice (glutinous rice) → short-grain sushi rice or arborio rice. These will give a creamier, less chewy texture but still absorb the braising flavors beautifully. Reduce soaking time to 15 minutes and check for doneness at 15 minutes of steaming.