Chinese Sausage and Rice

Title:
Chinese Sausage and Rice

Yield:
4 Servings

Categories:
Chinese,
Sausage,
Rice




Ingredients:





 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


 


 Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between


 Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip