Sticky Rice Dressing with Chinese Sausage, Edamame, and Chestnuts

• 3 c. short-grain sticky rice
• 3 Chinese sausages
• 13 c. chestnuts
• 13 c. sugar
• 3 tbsp. soy sauce
• 3 tbsp. dry-cured and cubed ham
• 2 tbsp. shaoxing cooking wine or sherry
• 4 1/2 c. water
• .333 cup(s) shelled edamame c. shelled edamame
• salt
• Freshly ground pepper
• 3 tbsp. thinly sliced on bias (green-parts only) scallion

1. Place first seven ingredients in a shallow, nonstick saucepan and cover with water.
2. Bring to a boil over high heat; then stir, cover, and reduce to low.
3. Cook mixture until all liquid is absorbed, about 20 minutes.
4. Fold in edamame.
5. Season with salt and pepper, if desired, and garnish with scallions.

shortgrain sticky rice, chinese sausages, chestnuts, sugar, soy sauce, drycured, cooking wine, water, cups, salt, freshly ground pepper, scallion

Taken from www.delish.com/recipefinder/sticky-rice-dressing-sausage-edamame-recipe-clv1110 (may not work)