Chinese Sausage with Sticky Rice (Xôi Lạp Xưởng)
Al dente and sticky rice with plump and juicy pieces of flavorful lap cheong, this recipe will teach you a very simple and easy recipe to enjoy Chinese sausage on a weeknight.
- Prep time
- 2 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 208 g glutinous sticky rice
- 48 fl oz water (plus more for steamer)
- 93 g Chinese sausages
Instructions
- 1
In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
- 2
In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
- 3
Drain the water from the soaked rice.
- 4
Add rice to the preheated steamer lined with cheesecloth and spread evenly. Add the Chinese sausages on top of the rice at least 1 inch apart.
- 5
Cover with the lid and steam for 20 minutes. Make sure to add water to the pot throughout the steaming process so the pot doesn’t run out of water.
- 6
Open the lid and check the texture of the rice, it should be plump, soft, and chewy. The rice should not be mushy or too hard. If the texture is too al dente for your preference, you can close the lid and continue to cook for an additional 2 minutes before checking the texture again. Cook until it reaches the final desired texture because it will not continue to cook once you remove it from the heat.
- 7
Transfer the rice into bowls. Cut the Chinese sausage into bite-size pieces. Serve immediately.