Rice Partially Cooked With Chinese Sausages Ii Recipes

WHOLE QUAIL WITH STICKY RICE WITH CHINESE SAUSAGE

Steps:

• To make the quail with rice:
• Rinse the rice 2 times in a bowl of cold water and drain. In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp. Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes. Fold in the edamame. Taste and adjust the sugar, soy sauce, and salt. Let cool and then fold in the scallions. Stuff about 1/2 cup of the rice mixture into each quail.
• To make the scallion oil:
• Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste. Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp. Add the ginger, to taste.
• To make the garlic chives:
• In a small skillet heat the oil over medium heat. Saute the garlic chives, seasoning with salt, until slightly caramelized. You can add a bit of water to help cook the chives through before burning, if needed.
• To serve:
• Preheat the oven to 500 degrees F.
• Heat a large skillet with a little oil. Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes. Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through.
• Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate.

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.

RICE-PARTIALLY COOKED, WITH CHICKEN AND CHINESE SAUSAGES

Steps:

• TOPPING:Chop chicken breast, bones and all, in 2-inch sections then dredge lightly with cornstarch. Cut sausages in 1/2-inch slices and slice mushrooms. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Mix well before serving. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon. VARIATION: * For the regular rice, you may substitute glutinous rice.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

RICE-PARTIALLY COOKED, WITH CHINESE SAUSAGES II

Steps:

• TOPPING:Dice sausages, mushrooms and shrimp. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Mix well before serving. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon. VARIATION: * For the regular rice, you may substitute glutinous rice.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.