CANTONESE SAUSAGE RICE
This recipe is easy and quick. You do need to find the right kind of Chinese sausages – regular all-pork (pinkish color) and liver sausages (dark color). Both can be found in most Asian grocery stores.
In a rice cooker, add 1 C of rice, rinsed, with 1C of water.
2 of each all-pork and liver sausages. Lightly slice the surface of the sausages so the fat from the sausages can be dripped into the rice.
Cook the rice as instructed. Put a steamer rack on top of the rice and lay the sausages on top of it.
SAUCE FOR THE RICE
Mix 1 TBS soy sauce (or oyster sauce) + 1 TBS water + 1/2 TBS sugar + 1/2 TBS sesame oil + 1 minced garlic clove
When the rice is done, take the sausages out. Add the sauce to the rice, mix well.
Thinly slice the sausages and add them back to the rice. Cover the rice and let the flavor sink in.
Find any type of greens of your choice. I have bottomless kales from our garden and they match quite well with the rice dish.
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