Steamed Rice with Chinese Sausage - 腊肠蒸饭
A delicious steamed rice recipe with Chinese sausage
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Servings: 2 servings
Calories: 332kcal
Ingredients
- 140 g dry rice
- 2 lap xuong Chinese sausages
- 2 tablespoons lard or neutral vegetable oil, or other animal fat
- 1 teaspoon sugar
- 2 tablespoons light soy sauce
- 1 teaspoon Yacai preserved Chinese mustard leaves
- 1 teaspoon fried garlic
Procédé
- Slice the sausages thinly
- Put 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.
Notes
Cutting the sausage into thin slices makes it cook faster.
Using a Cantonese lap xuong sausage will give a stronger wine and meat aroma.
You'll need a steamer for this recipe
Nutrition
Calories: 332kcal | Féculents: 58g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Graisses trans: 0.04g | Cholesterol: 15mg | Sodium: 189mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg
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