Chinese Sausage Rice (腊肠饭)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Rest
5 mins
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Total Time
25 mins
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Servings
4
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Calories
523 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Sausage Rice (腊肠饭)
Description
This recipe prepares Chinese sausage rice by layering thinly sliced Chinese sausage, diced carrot, and rehydrated shiitake mushrooms atop jasmine rice as it cooks with water until almost done. The heat is lowered for steaming, which infuses the rice with the sausage’s rich, sweet-savory flavors alongside fragrant vegetables. After resting, scallions and a sauce composed of light and dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, and white pepper are mixed in, providing balanced savory and slightly sweet notes.
The textures range from tender rice with infused flavors to the chewy, slightly sweet sausage and soft vegetables. The sauce adds a glossy coating and seasoning for each bite. This dish stands well on its own, offering a comforting and satisfying meal.
Careful monitoring during the water reduction phase prevents overcooking. The recipe uses jasmine rice for its aroma, but other white rice types can work. Adjust the Shaoxing wine quantity based on its salt content for ideal seasoning.
Ingredients
- 4 Chinese sausage 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 soy sauce light
- 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
- Chinese sausage is typically made from pork; some varieties include duck liver but both work similarly for this dish.
- Rehydrate dried shiitake mushrooms beforehand to soften, ensure stems are removed before slicing.
- Jasmine rice lends a subtle aroma and medium grain texture; short-grain rice can also be used though slightly stickier.
- Shaoxing rice wine saltiness varies; adjust quantity accordingly to avoid over-salting.
- Watch water level carefully during cooking; it usually takes about 5 minutes to reduce water to the rice level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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