Have you tried Chinese sausage before? Today I'm going to show you a few types
of Chinese sausages and how I cook Chinese sausage with two of my favorite rice dishes.
So if you want to know how to make it, stay tuned! that's coming up!
there are many types of Chinese sausages across the region in China
the most well-known sausage is the Cantonese style that has over 50% of market share
in China. The Cantonese style sausage is commonly made with fresh pork meat and fat.
preserved with soy sauce and other seasonings in an animal casing and then dried in the sun.
it's usually uncooked and can last about three months in the refrigerator.
This one is the Taiwanese style sausage and usually it's sweeter
than the Cantonese style and it looks a little bit different, very similar taste.
There are also different flavors, like alcohol flavor,
mala spicy, some are made with extra lean pork, and some are made with duck livers.
since Chinese sausage is high in sodium but also sweet, the Chinese people like
to use it as a flavor component and not eaten alone. It's one of the most common
ingredients in Chinese rice dumplings such as zongzi, luo mai gai, turnip cake
Today I'm going to make two rice dishes using Chinese sausage.
the first one is steamed jasmine rice with Chinese sausage and shiitake mushrooms
I love the mushrooms have a lot of umami flavor, and the aroma from the dried shrimps.
It makes a great combination with the sausage. Soak the mushrooms
for 1-2 hours and then diced into half inch cubes. Mince the shrimps
remember to reserve the water from the mushrooms for cooking rice later
grate ginger. before cooking rice we are gonna pan-fry the Chinese sausage, mushrooms
and ginger with 1/2 tbsp oil in a skillet or a wok over high heat until it
starts to brown. This step will bring extra aroma to the rice. Be careful with
the Chinese sausage. Make sure to keep stirring over high heat so it doesn't scorch
Wash the rice and rinse it at least 3 times until the water starts to clear
Now use the water that was reserved earlier
put the sausage and mushrooms on top of the rice. Cover with the lid and use the
preset of your pressure cooker or rice cooker to cook the rice. And today I'm
using this new multi pressure cooker to make the rice
I love the auto steam release of this pressure cooker and the rice smells
really good! For the sauce I combined soy sauce, dark soy sauce, sesame oil, and
oyster sauce. Pour the sauce over the rice and mix until the sauce is
incorporated. And that's it! Lots of umami flavor from the mushrooms. Savory and
sweet flavor from the sausage. The next one I'm going to make is the
Chinese sausage and pineapple fried rice. it's my all-time favorite. To make the
fried rice prepare all the ingredients beforehand and put them next to the wok.
heat 1 tsp oil in the wok over medium-high heat. Add garlic and sausage
once the sausage turns slightly brown remove from the wok and set aside heat
the wok over medium heat once the wok gets hot add 1 tbsp oil
then the eggs. use a spatula to quickly scramble the eggs. this is very important
we don't want to use high heat at the beginning because it will quickl
overcook the eggs. Stir in rice while the eggs are still runny so that it's easy
to incorporate them nicely. Also if you use high heat for cold rice it can
quickly burn the rice while it's still clunky
once the rice is almost broken apart turn the heat to high transfer the
sausage back in, add my favorite XO sauce. you can buy XO sauce at Chinese grocery
stores or if you want to make your own please check out the link in the
description below. Add soy sauce and this is my favorite soy sauce for stir-fry rice.
keep stirring until everything is incorporated. Add pineapple
and then finally garnish with green onions and that's it!
I hope you like these recipes! when it's cold outside and I don't want to go out
for a grocery shopping, these are the dishes that I make all the time.
it's quick and easy and thanks for watching please give us a thumbs up or subscribe
to our YouTube channel until we eat again bye!