Rice Partially Cooked With Chinese Sausages Ii Recipes

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
• Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
• Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
• Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

RICE-PARTIALLY COOKED, WITH CHINESE SAUSAGES II

Steps:

• TOPPING:Dice sausages, mushrooms and shrimp. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Mix well before serving. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon. VARIATION: * For the regular rice, you may substitute glutinous rice.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE SAUSAGE AND RICE (RICE COOKER)

Steps:

• Rinse the rice well in a fine strainer.
• Coat the rice bowl with cooking spray.
• Add the drained rice, sausage, and onions to the rice bowl.
• Add the water, stir just to combine.
• Cook on the regular white rice cycle.
• When the machine switches to keep warm, let it steam for 15 minutes.
• Fluff the rice with a plastic rice paddle, or wooden spoon.
• Place in a serving dish, and garnish with the cilantro and the sesame seeds.

RICE-PARTIALLY COOKED, WITH SUBGUM

Steps:

• TOPPING:Shred pork. Combine cornstarch, salt, soy sauce and sherry add to pork and toss to coat. Cut sausages in small pieces. Shell peas. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping mixture over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Before serving, sprinkle with oyster sauce and garnish with egg threads (see HOW-TO, _Egg Threads: To prepare) and minced scallion. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.