Chinese Sausage And Rice Rice Cooker Recipes

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CHINESE SAUSAGE (LAP CHEONG) AND RICE



Chinese Sausage (Lap Cheong) and Rice image

This easiest meal ever! Combine rice and Chinese sausage in a rice cooker and hit the 'cook' button. The sausage and rice will be done at the same time (and the flavors/juices from the sausage will be infused into the rice, super onolicious).

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 50m30S

Number Of Ingredients 2

1 *cup uncooked rice (I use Japanese short grain or long grain jasmine)
4 lap cheong links

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 ^_^

CHINESE SAUSAGE AND RICE (RICE COOKER)



Chinese Sausage and Rice (Rice Cooker) image

From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker, I've had no problems with my 3 cup model. Serve this as a main dish for 4, or a side dish for 6.

Provided by IngridH

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups medium grain white rice
cooking spray
1 cup Chinese sausage, thinly sliced on the diagonal
1/2 cup green onion, thinly sliced
2 3/4 cups water
1/4 cup cilantro leaf, for garnish
2 tablespoons black sesame seeds, for garnish

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.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT



Chicken and Chinese Sausage Rice Hot Pot image

Provided by Ming Tsai

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

3 chicken thighs, boned, 1/2-inch dice, with the skin
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1/2 tablespoon sesame oil
1/2 cup sliced scallions
1/2 tablespoon cornstarch
1 tablespoon minced ginger
1 lapchang (Chinese sausage), 1/4-inch disks
3 cups Chinese long grain rice, washed until water is clear, drained
1 teaspoon salt
1 tablespoon peanut oil
6 cups chicken stock

Steps:

  • Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
  • In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
  • Plating: Serve rice pot family style with rice bowls and chopsticks.

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