You are here: Recipes It > Recipes > Asian

Chinese Sausage Rice


1 1/2 cup raw white rice
3 cup 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


Servings: 4



Also see ...

Chinese Shrimp Kababs
1) Preheat the oven to 400 f. 2) Place pinapple, shrimp, pea pods, wine and sesame sauce in bowl; marinade 15 minutes. 3) Alternate ingredients on skewers and place on ovenproof platter, mix lime juice and oil and set aside. 4) cook skewers 8 10 minutes. B (Upload by user)

Chinese Shrimp
1. Boil shrimp in hot water for approximately 8 minutes. 2. Rinse in cold water. Shell and de vein. 3. In a heat proof bowl, add shrimp, soy sauce, and garlic. Then all remaining ingredients and top with black pepper. 4. Place bowl in steamer and cook for appr (Upload by user)

Chinese Silk Apples
Quite an experience to eat the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner. Peel the apples, core and cut into wedges about 1/2 inch thick. Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. He (Upload by user)

Chinese Smokey Ribs
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, b (Upload by user)

Chinese Spaghetti Frud Bee Hoon
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3 5 minutes, until springily; (Upload by user)

Chinese Spaghetti
TO PREPARE THE MEAT SAUCE: Heat about 3 T oil in wok, brown the ginger and green onion, then add meat and brown together. Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly. Then add rice wine, sugar, MSG and sesame oil. (Upload by user)

Chinese Spareribs Pa Kwai
Bring to boil spareribs in vinegar and enough water to come 1 inch below ribs. Simmer 1/2 hour. Drain and place in shallow pan. Mix together and pour over ribs. Bake in oven at 375 degrees for 1 hour, turning often. Be careful to keep ribs coated with sauce.   (Upload by user)

Chinese Spareribs
* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion Mushroom, Beefy Mushroom, Beefy Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Countr (Upload by user)

Chinese Squid Balls
Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or (Upload by user)

Chinese Steamed Buns t
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle wo (Upload by user)
TAG: dough, yeast, ,

Chinese Spicy Chicken Le Tze Gee
1/2 Oil 2 Chicken breasts 1 TB Sherry 1 TB Light soy sauce 1 TB Corn starch 1 cn Bamboo shoots dice 2 TB Hoison sauce 1/2 ts Red pepper crushed 1 TB Scallion chop 1 ts Ginger; fresh grate Bone chicken and cube it. Mix sherry, soy sau (Upload by user)
TAG: chicken, sauce, ,

Deep-Dish Pizza Dough
Deep-Dish Pizza Dough
Okra Fry Bread
Okra Fry Bread
Jell-O-Ween Poke Brownies
Jell-O-Ween Poke Brownies
Chinese Steamed Cracked Crabs
It s crab season here in the San Francisco bay area. Heap and heaps of luscious Dungeness crabs are showing up all over the place. Steamed or live++take your pick! I was in Oakland s Chinatown last weekend shopping at the Sam Yick gorcery and saw a couple of boxes of still (Upload by user)
TAG: ginger, crabs, steamed, ,

Chinese Steamed Lotus Buns
Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water, stir, and let mixture stand 5 minutes to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Put flour and remaining sugar in a food processor fitted with (Upload by user)
TAG: dough, minutes, lightly, cover, flour, yeast, ,

Chinese Steamed Pork Buns 1
NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boi (Upload by user)
TAG: water, dough, chinese, combine, minutes, lightly, sauce, steamer, mixture, cover, place, paper, together, baking, large, remove, ,

Chinese Stuffed Mushrooms
FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, gi (Upload by user)
TAG: mushrooms, batter, stems, ,

Chinese Stuffed Peppers
Heat oven to 375 F. Slice tops off peppers and scoop out seeds. Stand peppers in 9" square baking dish. In medium saucepan of boiling salted water, cook rice 7 minutes. Drain, rinse under cold water and drain again. In medium skillet, heat oil. Add scallion, ginger and garl (Upload by user)
TAG: peppers, sauce, medium, baking, minutes, water, stuffed, ,

TAG: sausage, sauce, water, chopped, portions, strips, people, ,
Permalink--> In : Recipes  -  Asian