Chinese Sausage and Rice Recipe - with Sweet Soy Sauce
Jaden
The Sweet Soy Sauce is optional - trust me, the Chinese Sausage will have plenty of flavor alone. Cook the Sweet Soy Sauce while your Chinese Sausage and rice cook. The Sweet Soy Sauce includes dark soy sauce. If you do not have dark soy sauce, substitute: with 2T regular soy sauce + 1 tsp honey or molasses.
2tablespoonsdark soy saucefor substitute, see notes at top of recipe
1tablespoonChinese rice wineor dry sherry
2tablespoonssugar
2tablespoonswater
1/4teaspoonAsian sesame oil
Instructions
Cook the Chinese Sausage and Rice
Let's wash the raw rice grains fist. Fill a pot with the rice and cold water to cover. Use your hands to swish the rice grains, loosening any extra starch and dirt. Rice (like beans) is a raw ingredient and it is important to wash and rinse! Washing also rids the rice of extra starch, which will give us light, fluffy, airy rice - not heavy, sticky and starchy. Tip the pot and carefully pour out the water. Repeat two more times. Drain as much water as possible from the pot.
Measure and add in the 2 3/4 cups of water. Snuggle the sausage in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 18 minutes. Note: While the rice is cooking, make the Sweet Soy Sauce.
When the rice is finished cooking, turn off heat and keep covered - no peeking! Let it sit with the lid on for 5 minutes to finish the steaming process.
Remove the sausages (careful, they are hot!) and slice them on the diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling.
Sweet Soy Sauce
In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes.