Lotus Rice With Chinese Sausage Recipes

FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

FRIED RICE WITH CHINESE-STYLE SAUSAGE

Steps:

• Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
• Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
• Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
• Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
• Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
• *Available at Asian markets and Kam Man Food Products (212-571-0330).

STEAMED RICE WRAPPED IN LOTUS LEAF WITH SWEET CHINESE PORK SAUSA

Steps:

• After making your sweet rice, (follow the directions on the package) mix the sugar and rice wine vinigar in , keep adding and tasting until it suits your pallet. Now I chop the shrimp into smaller peices and cut up the chinese sweet pork sausage into bite sized pieces. If you cant find this sausage you can fry 1/2 lb of ground pork in teryaki sauce until cooked. (it tastes the same as the sausage.) I mix this and one can of whole mushrooms into the rice.
• As you are doing this, soak 1 lotus leaf and two leaf strings in a sink full of water. I use warm water and fill up a tea kettle and place it ontop of the leaf to sink it. Try not to break the leaf or the strings. (the strings should be included in the package of lotus leaves).
• Now place your leaf over your large bamboo steamer making sure the strings are underneath the leaf in a criss cross. Start filling your leaf by packing the rice mixture into it and thus packing it into the shape of the bamboo steamer. Pack the rice in until it reaches the top of the steamer, and then fold the rest of the leaf over the top of the rice to make a package and then tie the strings together to keep the package together. Put the lid on the bamboo steamer.
• Now in a large deep pot, I place a ceramic plate upside down and then put my Bamboo steamer ontop of the plate in the pot. I then fill the pot with hot water up to the bottom of the bamboo steamer and turn the burner onto a higher setting to ensure the water boils quickly. Now put the lid on and let it steam for about 30minutes to an hour.the longer it boils the better the lotus leaf flavor sinks into the rice. You'll have to refill the water so check it every 20 minutes to make sure the pot isnt dry.
• Now get a plate, unwrap the leaf and enjoy with chopsticks and lemon soya sauce -- and sit back and wonder to yourself how something this simple could taste so amazing! oooh its good.