Chinese Sausage Rice (腊肠饭)
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Rest
5 mins
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Total Time
25 mins
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Servings
4
-
Calories
523 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Sausage Rice (腊肠饭)
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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.
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Ingredients
- 4 Chinese sausages aka Lap Cheong (see note 1)
- 1 medium carrot
- 4 piece dried shiitake mushroom rehydrated (see note 2)
- 2 talk scallions aka green onion, spring onion
- 2 cup jasmine rice or other white rice (see note 3)
- 2 cup water
For the sauce
- 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
- 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.
- 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).
- 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.
- Remove the saucepan from the heat and let it sit for a further 5 minutes.
- While waiting for the rice to rest, mix all the ingredients for the sauce in a small bowl.
- 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.
Notes
- The majority of Chinese sausages are made of pork, but you can also find ones made of a mixture of pork and duck liver. Both types work for this recipe.
- Read A Complete Guide To Shiitake Mushroom to learn how to rehydrate them.
- I usually use jasmine rice which is medium-grain and has a subtle aroma. Short-grain rice has a slightly stickier texture but works for this recipe too.
- When using Shaoxing rice wine, check its salt content. The one I use contains 0.08g salt per 100 ml of wine. I’ve seen some others contain as high as 0.51g salt per 100 ml. If using the latter, reduce its quantity for the dish.
- Be attentive during this process to avoid overly evaporating the water. It took me about 5 minutes but it may vary depending on the heat level of your burner.
Nutrition Information
Show Details
Serving
1serving
Calories
523kcal
(26%)
Carbohydrates
82g
(27%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1771mg
(74%)
Potassium
208mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2607IU
(52%)
Vitamin C
2mg
(2%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1771mg | 74% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2607IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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