Chinese Sausage And Rice Rice Cooker Recipes

RICE COOKER CHINESE STICKY RICE

Steps:

• Place dried mushrooms in a bowl with hot water and let soak for at least 2 hours until softened. (See note below)
• Run cold water through the rice in a strainer. Stir the rice with your hand to wash and rinse it well until the water is mostly running clear.
• Soak the rice in a bowl of water for at least 2 hours.
• Combine the 3 tablespoons oyster sauce, 1 tablespoon soy sauce (or tamari), 1 teaspoon grated ginger, minced garlic clove, 1/2 teaspoon tapioca starch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper in a bowl and mix well to make the sauce. Set aside.
• Drain the rice through a colander, discarding the water.
• Remove mushrooms from soaking liquid and gently squeeze out some of the water. Cut of and discard tough stems. Cut mushroom caps into slices or chunks.
• Slice Chinese sausages into disks.
• Heat a skillet over medium heat. Add Chinese sausage and ground pork and cook until pork is mostly cooked through.
• Add mushrooms and sauce to the pan and stir. Heat through.
• Add shrimp and cook until just starting to turn pink and remove from heat.
• Transfer Chinese sausage mixture to the rice cooker pot and level out.
• Add drained rice on top and level out.
• Add 1 1/4 cups water to the rice cooker.
• Cook until rice cooker button pops, or for about 25 minutes. Let sit for another 5-10 minutes. Rice should be completely cooked and slightly translucent.
• Fluff rice with chopsticks, stirring well to mix the rice and filling ingredients.
• Garnish with chopped green onions, if desired.

CHINESE SAUSAGE (LAP CHEONG) AND RICE

Steps:

• Directly in the rice cooker pot, rinse the rice several times in water until the water runs almost clear. Fill with water to the "1 cup rice" line.
• Lay the lap cheong links on top (you can slice the links to make it fit nicely). Cook the rice as you would normally cook a cup of rice in the rice cooker. Once it's finished, both the rice and lap cheong is ready to eat!
• Remove the lap cheong and slice it into bite-size pieces. Spoon the rice into a bowl and top it with the sliced lap cheong. Or you can add the sliced lap cheong back into the rice pot and mix everything together. We also like to add chopped green onions for a bit of color. Spoon into a bowl and eat hot! So onolicious ^_^

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.

INSTANT POT CHINESE SAUSAGE RICE

Steps:

• Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water.
• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.
• Cut the rest of the ingredients while rehydrating the mushrooms.
• Turn on the "Saute" function on your Instant Pot and wait until it's heated. Add the butter and stir a few times until it melts.
• Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. Then spread the ingredients into a single layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so.
• Add the Chinese sausage. Cook and stir until the edges turn golden and crispy, 2 minutes.
• Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. Cook until the wine has evaporated completely.
• Turn off "Saute". Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.
• Cover the Instant Pot and seal the valve. Set on "Rice" for 12 minutes.
• Once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to "Venting" (or use the release button on your Instant Pot lid). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
• Fluff the rice and garnish with sliced green onions.
• Serve hot as a main or side dish.
• Store the leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month. Reheat in the microwave before serving.

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.

CHINESE SAUSAGE WITH STICKY RICE (XôI LạP XưởNG)

Steps:

• In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
• In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
• Drain the water from the soaked rice.
• Add rice to the preheated steamer lined with cheesecloth and spread evenly. Add the Chinese sausages on top of the rice at least 1 inch apart.
• Cover with the lid and steam for 20 minutes. Make sure to add water to the pot throughout the steaming process so the pot doesn't run out of water.
• Open the lid and check the texture of the rice, it should be plump, soft, and chewy. The rice should not be mushy or too hard. If the texture is too al dente for your preference, you can close the lid and continue to cook for an additional 2 minutes before checking the texture again. Cook until it reaches the final desired texture because it will not continue to cook once you remove it from the heat.
• Transfer the rice into bowls. Cut the Chinese sausage into bite-size pieces. Serve immediately.