Chinese Sausage Rice (腊肠饭)
Learn a simple way to cook Chinese sausage rice, a delicious all-in-one dish ready in 25 minutes. No clay pot or rice cooker needed.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Chinese sausages (aka Lap Cheong (see note 1))
- 1 medium carrot
- 4 piece dried shiitake mushroom (rehydrated (see note 2))
- 2 stalk scallions (aka green onion, spring onion)
- 2 cup jasmine rice (or other white rice (see note 3))
- 2 cup water
- 1½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine (see note 4)
- 2 teaspoon sesame oil
- ½ teaspoon ground white pepper
Instructions
- 1
Rinse the sausages with running water, then cut them diagonally into thin slices. Dice carrot. Slice shiitake mushrooms (remove the hard stems). Finely chop scallions.
- 2
Rinse rice under running water. Drain well then put into a saucepan/small pot (preferably one with a thick bottom). Pour in water. Cook over high heat without a lid until the water reduces to just level with the rice (see note 5).
- 3
Immediately turn the heat down to the lowest. Place sausage, carrot and mushroom over the rice. Cover with a lid and leave to steam for 10 minutes.
- 4
Remove the saucepan from the heat and let it sit for a further 5 minutes.
- 5
While waiting for the rice to rest, mix all the ingredients for the sauce in a small bowl.
- 6
Remove the lid of the saucepan. Add scallions and pour in the sauce mixture. Use a spatula to fluff and toss everything thoroughly. Serve immediately.