I recently offered my time and professional painting skills (heh heh) to redo a room in my mom's house. While painting, I was lured downstairs to the wonderful aroma of Chinese sausage frying on the stove top. The smell was permeating through the entire house, cutting through the thick fumes of paint like butter.
Chinese sausage is salty with a hint of sweetness. This perfectly spiced pork in tube form goes great with steamed white rice and a few squirts of soy sauce. It was my favorite food as a child and very much still is. Top it with a fried egg and you got yourself a substantial, quick and delicious meal.
Another way that I like to use Chinese sausage is in sticky rice with dried shrimp and Shitake mushrooms. It's a great dish that you can eat it with your fingers. In fact, it is traditionally eaten with your fingers.
This dish is super simple to make. Some people use a rice cooker or a pot to cook the sticky rice. This is okay, but I find it difficult to gauge the amount of water to cook with the rice. Too much water will make the rice soggy. Too little water will make the rice leathery. The perfect way to cook sticky rice is soaking the grains overnight and steaming it the next day. Steaming eliminates the need to gauge the correct amount of water since it's not cooking directly in water. I used a Lao/Thai bamboo steamer as pictured below. It has small slits of opening to allow the steam to go up but not the rice grains to fall down. The texture comes out perfect each and every time.
Sticky Rice with Chinese Sausage Recipe
3 cups sweet rice (Wash and rinse until water runs clear. Soak overnight)
4 Chinese sausages (slice thinly at a diagonal)
10 large Shitake mushrooms, (slice thinly)
1/2 cup dried shrimp (soak in warm water for 30 minutes then rinse)
1 teaspoon salt mixed with 1/4 cup water
2 tablespoons sugar
2 1/2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 teaspoon MSG (optional)
4 scallions (slice thinly)
1 teaspoon vegetable oil
Put the rice grains in a steamer and steam for 15 minutes with lid on.
After 15 minutes, lightly toss the rice with the salt mixture until combined.
Mix together the sugar, soy sauce, pepper and MSG in a small bowl. Set aside.
In a medium size pan, saute the sausage, Shitake mushrooms and dried shrimp (no need for oil) for 2-3 minutes.
Drizzle the soy sauce mixture onto the sausage, mushroom and dried shrimp. Mix until combined.
Transfer the sausage, dried shrimp and mushrooms to the rice. Lightly toss until combined.
Steam the rice for additional 20 minutes with lid on.
Put the scallions and vegetable oil in a microwave-safe bowl. Microwave for 20 seconds.
Spread the scallion oil on top of the rice when you are ready to serve.