Preserved Sausage Stir Fry Glutinous Rice

    Preserved Sausage Stir Fry Glutinous Rice

    5saves
    3hr40min


    1 person made this

    About this recipe: Cantonese-style preserved sausage cooked with glutinous rice has a special flavor. This tasty rice dish is not greasy and can be enjoyed year round.

    Ingredients
    Serves: 6 

    • 400 gram glutinous rice
    • Water in sufficient quantity
    • 1 teaspoon cooked vegetable oil
    • 25 gram dried shrimp meat
    • 4 pieces dried shiitake mushrooms
    • 150 gram Cantonese style preserved pork sausage
    • 2 tablespoons cooking oil
    • 150 gram boneless, skinless chicken
    • 2 teaspoons cornstarch
    • 1 teaspoon rice wine
    • 2 teaspoons soy sauce
    • 1 pinch sugar
    • 2 tablespoons light soy sauce
    • 1 teaspoon oyster sauce
    • 1/2 teaspoon sesame oil
    • 50 gram cilantro, use only stem part, washed and chopped

    Directions
    Prep:2hr50min  ›  Cook:50min  ›  Ready in:3hr40min 

    1. Wash the rice and soak in cold water for 2 hours, then drain.
    2. Soak dried shrimp in warm water for 1 hour, clean, squeeze out water and chop into small pieces.
    3. Dice the chicken into soybean-size pieces. Combine chicken with rice wine, cornstarch and 2 teaspoons of soy sauce. Rinse sausage and cut into soybean size pieces. Set aside.
    4. Add the water and the rice to a firm consistency in the rice cooker and cook. When cooked, scooped the rice into a rice bowl, mixed with cooked vegetable oil and cool. Use spoon to separate into granules.
    5. Place the wok on medium heat. Add sausage pieces and stir fry for about 2 minutes until the fat is released. Scoop out the pieces and set aside. Pour 2 tablespoons cooking oil into the wok and heat to medium hot. Add chicken and stir fry for 3 minutes. Add mushrooms and shrimp meat and stir fry for 2 minutes. Add the cooking oil into the wok and heat to medium hot. Add chicken and stir fry for 3 minutes. Add mushrooms and shrimp meat and stir fry for 2 minutes. Add the sausage back and stir well.
    6. Transfer the fried ingredients into the rice bowl and mix well. Place the bowl into a large steamer and steam for 10 minutes to allow all flavors to infuse into the rice.
    7. Preheat a small pot on medium heat. Add sugar, light soy sauce, oyster sauce and sesame oil. Turn off heat immediately. Stir heated sauce well.
    8. Remove rice mixture from the steamer. Pour heated sauce into the mixture and mix well. Toss in the cilantro pieces and serve immediately.

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