{"id":33061,"title":"Steamed Rice with Chinese Sausages – \u814a\u80a0\u84b8\u996d","modified":"2025-06-12T09:35:32+02:00","plain":"A delicious rice dish infused with the unmistakable aroma of Chinese lap xuong sausages\n\n\n\nAfter several weeks of testing, I'm finally happy with the result. I started with a classic Chinese (Cantonese) method and then added a little extra punch.\n\n\n\n\n\n\n\nThe essence of the recipe: why is it good?\n\n\n\nI'm introducing a new section to my recipes because, to be honest, there isn't always a fun fact or fascinating origin story to share.\n\n\n\nBesides, I think it's easier to follow and tweak a recipe when you understand why each step or ingredient is (or isn't) necessary.\n\n\n\nThis new section replaces the traditional ingredient lists and step-by-step breakdowns with a more fluid, easy to read format (or so I hope).\n\n\n\nThe steps of steamed rice with Chinese sausages\n\n\n\nThe process breaks down into four main steps: \n\n\n\n1. Cooking the rice the traditional way\n\n\n\nThere's nothing unusual here. I prefer sushi rice (without the vinegar), though some people go for glutinous rice or jasmine rice. The key, as always, is to rinse the rice thoroughly before cooking to wash away excess starch and keep the grains from turning mushy.\n\n\n\nPersonally I use a basic rice cooker\n\n\n\nNext, try to cook the rice with about 10 percent less water than usual. Because it will be steamed again later, this helps it keep a good texture. Unlike congee, we want the grains to stay intact.\n\n\n\n2. Infusing the fat and making the sauce\n\n\n\nAs the title suggests, the star ingredient is Cantonese lap xuong sausage. Its aroma is bold and complex, far from the simple salty or smoky profile of most European sausages; you will taste sweetness, five spice, and Shaoxing wine. \n\n\n\nWe will use a little of the sausage to perfume some fat. A neutral vegetable oil (sunflower or corn) works, but lard, beef tallow, or duck fat deliver a far richer flavor.\n\n\n\nStart the infusion over low heat and stop once the sausage pieces are lightly crisp on both sides. At that point, blend the fragrant fat with the sugar, the light soy sauce and the fried garlic. \n\n\n\nThey may look fairly \"white,\" but don't be fooled  the flavor of fried garlic noodles is seriously intense!\n\n\n\nOnce the sauce is combined, add the preserved mustard greens and the thinly sliced, crispy sausage. Why not toss them in earlier? I like to give the sugar time to dissolve and the garlic time to infuse the liquid before introducing solids that would thicken the mix and drop the temperature. \n\n\n\n\n\n\n\nThose extra sausage slices reinforce the classic aroma already built by the fat infusion.\n\n\n\n3. Steaming the rice with the sausages\n\n\n\nThis brief step matters. The gentle heat melts the fat in the lap cheong, letting it seep into and perfume the rice.\n\n\n\n4. Mixing in the sauce\n\n\n\nWhen serving, you can pour the sauce straight over the rice in the steamer basket, or, as I did for the photo, mix the sauce separately, lay the cooked sausage on top, and finish with a sprinkle of spring onions. \n\n\n\n\n\n\tSteamed Rice with Chinese Sausage - \u814a\u80a0\u84b8\u996d\n\t\t\n\t\tA delicious steamed rice recipe with Chinese sausage\t\n\t\n\t\t\t\n\t\n\t\t140 g dry rice2 lap xuong Chinese sausages2 tablespoons lard (or neutral vegetable oil, or other animal fat)1 teaspoon sugar2 tablespoons light soy sauce1 teaspoon Yacai (preserved Chinese mustard leaves)1 teaspoon fried garlic\t\n\t\n\t\tSlice the sausages thinlyPut the fat in a cold wok or pot and add 4 slices of sausage. Heat over medium until the oil is hot, then turn off the heat. Use thicker pieces here to keep them from burning.Pour the hot oil into the soy sauce mixed with sugar and fried garlic, then stir until everything is well combined. This will be the sauce for the rice.Finely chop 2 of the cooked slices and fold them into the sauce. Eat the remaining two, after all, the cook deserves a reward.Add the mustard greens to the sauce. Mix well.Cook the rice with about 10% less water than you would normally use.Spread the cooked rice on a plate in a steamer, lay the sausage slices on top and steam for 5 minutes or until the sausage turns translucent.Pour the rice sauce on top and steam for 3 more minutes.\t\n\t\n\t\tCutting the sausage into thin slices makes it cook faster.\nUsing a Cantonese lap xuong sausage will give a stronger wine and meat aroma.\nYou'll need a steamer for this recipe\n\t\n\t\n\t\tMain courseChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33061"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23765"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}