CHINESE SAUSAGE CLAYPOT RICE RECIPES

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SAUSAGE CLAYPOT RICE RECIPE - SIMPLE CHINESE FOOD



Sausage Claypot Rice recipe - Simple Chinese Food image

Delicious claypot rice, the wine aroma of Chinese sausage is melted into the rice, and mixed with homemade seasoning, it is delicious and delicious. After eating, there is a layer of fragrant rice at the bottom of the pot. It is crunchy and crunchy with one bite.
The sausage I use is Cantonese-style sausage, which is full of wine aroma and has a lot of cured flavor at the end of the year. Claypot rice must also be made.

Provided by Zero Zero Baking

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

300 grams Rice
50 grams Chinese cabbage
90g Sausage
30g Cucumber
1 piece egg
30g Shiitake (dried)
1/2 spoon oil
1 spoon Oyster sauce
1/2 spoon Soy sauce
Right amount salt
420 grams water

Steps:

  • Wash the rice
  • Put the washed rice in the pot, add water, add half a spoon of oil, cover the pot, cook the rice on medium heat, boil and turn to low heat
  • When cooking rice, prepare side dishes, soak dried shiitake mushrooms, and wash vegetables
  • Cut the sausages, shiitake mushrooms, and cucumbers for later use
  • Open the lid when the water in the rice cooker is almost dry, the rice is still half-cooked at this time
  • Put the sausages, mushrooms and green vegetables on the surrounding area, then continue to cover and turn on the heat.
  • Prepare seasoning, put oyster sauce, light soy sauce, dark soy sauce in a bowl and mix well, add salt and chicken essence as needed
  • After the rice is cooked, open the lid again and add the seasoning (you can listen to the sound and smell to judge whether the rice is cooked)
  • Beat in the eggs in the middle and cover and simmer for a few minutes
  • Simmer until the eggs are cooked and ready to be served. Those who want to eat crispy rice can simmer for a while.

CHINESE CLAY POT RICE WITH SAUSAGE AND MUSHROOMS - RECIPE ...



Chinese clay pot rice with sausage and mushrooms - recipe ... image

A rich, rib-sticking dish whose cooking will require you to use four or your senses, this works best if cooked in a Chinese clay pot but it's not a must. See variations on recipe at the end.

Provided by Susan Jung

Categories     Main Course

Prep Time 3 hours 0 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 17

2, about 3.5cm (1?in) in diameter dried mushrooms
250g (9oz) long-grain rice
4 chicken wings - drumette and middle joints only
15ml (1tbsp) light soy sauce
10ml (2tsp) rice wine
¼tsp fine sea salt
½tsp granulated sugar
a pinch finely ground white pepper
5ml (1tsp) sesame oil
1tsp cornstarch
2 lap cheong, or 1 lap cheong and 1 yuen cheong
2 spring onions
30ml (2tbsp) kecap manis
15ml (1tbsp) light soy sauce
10ml (2tsp) rice wine
1tsp sugar
5ml (1tsp) sesame oil

Steps:

  • Rinse the dried mushrooms, then put them in a bowl and add hot water to cover. Leave until fully hydrated (two to three hours) then squeeze out the excess moisture and trim off and discard the stems. Cut each mushroom in half.
  • Put a bowl on the scale and weigh out the rice. Leave the scale on and do not press the tare button. Add water to cover the rice by 2.5cm (1in). Stir well, then drain off the water. Repeat the process several more times, or until the rice is almost clear. Drain off most of the water, then put the bowl back on the scale. Add more water so the total weight of rice and water is 600g (21oz). Put the rice and water in a Chinese clay pot (or heavy-gauge steel pot) with a capacity of about 1.5 litres (1.5 quarts) and leave to soak for at least an hour.
  • Cut the chicken wings between the joints, so you have four pieces each of drumettes and middle joints. Put the chicken in a bowl and add the soy sauce, rice wine, salt, sugar, pepper, sesame oil and cornstarch. Mix well, then leave to marinate for at least 15 minutes, stirring occasionally.
  • Cut the Chinese sausages on the diagonal into 1cm (7/16in) pieces. Mince the spring onions.
  • Put the clay pot/steel pot over a high flame and cook until the water is bubbling vigorously around the sides of the pot. Place the chicken wings (but discard the excess marinade) over the rice, then add the mushrooms and lap cheong. Arrange the ingredients loosely, and so there are several gaps over the rice – you don’t want to pack them in so tightly that the steam can’t escape. Cover the pot with the lid and continue to cook until you see steam coming out of the hole and around the sides of the lid.Cook over a high flame for five minutes. Reduce the flame to medium-high and cook for five minutes, then turn the heat to medium-low and cook until the rice is done (about 10 more minutes). If at any time before the rice is done you smell the ingredients burning, or if there’s no steam coming out of the pot, add a splash of boiling water (cold water might crack the pot).
  • While the rice is cooking, mix the sauce ingredients in a small pan and bring to a simmer. Taste the sauce and adjust the seasonings, if necessary.
  • When the rice is done, turn the flame to high and cook, with the pot covered, until you can smell the rice starting to toast and brown – it will smell appetisingly scorched, but not acrid/burned. Take the pot from the heat.
  • Remove the lid and take several of the chicken pieces out of the pot. Spoon about one-third of the sauce over the rice and leave for about 30 seconds so that it has time to trickle down to the bottom of the pot – you’ll hear it sizzling. Mix the ingredients to distribute the sauce throughout the rice, adding more sauce if needed, then place the chicken wings back in the pot and sprinkle with spring onions. Scoop the ingredients into individual rice bowls, making sure each person gets an equal amount of the brown rice crust, and drizzle each portion with more sauce, if desired. Serves two.
  • Variation 1: Omit the chicken and mushrooms, and use only air-dried meats: two lap cheong, two yuen cheong, several slices of Chinese bacon (lap yuk) and a salted duck (lap ngap) thigh that’s been cut through the bone into four pieces. Place the meats over the rice as soon as the water in the pot comes to the boil, then proceed with the rest of the recipe.
  • Variation 2: Omit the chicken and mushrooms. Mix about 350g (12½oz) of minced beef with a little soy sauce, rice wine, salt, sugar, white pepper and cornstarch, then add some finely chopped chun pei (dried tangerine peel) that’s been soaked in warm water until pliable. Shape the meat into a patty and place it over the rice when the water boils, then proceed with the rest of the recipe. When the rice and meat are cooked, crack a raw egg over the meat patty, put the lid back on the pot and let it steam for a few more minutes, or until the egg is gently set.
  • Variation 3: Omit the chicken and mushrooms. Mix about 300g (10½oz) of minced pork with a little soy sauce, rice wine, sugar, salt, white pepper and cornstarch. Shape the meat into a patty and place it over the rice when the water boils, then add a piece (about 2.5cm/1in wide ) of salted fish that’s been rinsed under running water. Proceed with the rest of the recipe.

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