Chinese sausage and rice
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Chinese sausage and rice
  Chinese    Sausage    Rice  
Last updated 6/12/2012 1:14:53 AM. Recipe ID 43994. Report a problem with this recipe.
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      Title: Chinese sausage and rice
 Categories: Loo, Chinese, Sausage, Rice
      Yield: 4 Servings
  1 1/2 c  Raw white rice
      3 c  Water
      1    Or 2  Chinese sausages
  The MOST typical use of sausage is (hold your hat - another strange
  locution but slightly more comprehensible) steamed on rice. Plain.
  Poor people's food (actually, a poor people's special treat) but quite
  satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
  heat to low and cook 10 min. Meanwhile, slice sausages into thin
  diagonal strips. Add rest of water to rice and cover top of rice with
  sausage strips. Some people add scallion or ginger but I prefer the
  flavor pristine. Raise heat to the boil again and then lower to low
  again. Steam until sausage fat is transparent and rice is done, 5
  minutes or so more. Serve with soy sauce on the side.
  To take this dish one step up, use sticky ("glutinous" or "sweet")
  rice in the usual way (requires somewhat more water and more careful
  cooking). To take this dish to its artisanly conclusion, cook the
  sticky rice separately; let it cool; cut it into 8 portions and
  spread 4 portions flat on the center part of a lotus or other large,
  tough, nonpoisonous leaf. Take the sausage strips and cut them into
  smaller pieces, and top each portion of rice with a portion of
  sausage. Add a small amount of chopped bamboo shoot, chopped
  scallion, and chopped dried shrimp (previously soaked in sherry for
  1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
  broth boiled together and thickened with 1/2 t cornstarch (mixed into
  3/4 t water). Apply two teaspoons of this sauce to the top of your
  dish. Top this mess with the other 4 portions of rice and crimp the
  edges together. Now: carefully bring the sides of the leaf up to make
  an envelope, and tie with twine. Steam for 5 minutes or so and serve.
  From:    Michael Loo

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Recipe ID 43994 (Apr 03, 2005)

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