Sticky Rice with Chinese Sausage and Bacon
4 Cups Sweet Rice
4 oz Diced Chinese Style Sausage
4 oz Diced Chinese Style Bacon
2 oz Dried Mushroom
3 oz Dried Shrimp
3 Tablespoon Dark Soy Sauce
2 oz cup chopped green onions
Special equipment: a wok
Garnish: thinly sliced scallion greens
Wash and rinse uncooked rice 2-3 times. Drain the rice.
Put into a rice cooker and fill with water until it reaches the 3-cup line
Cook as instructed by rice cooker
Soak mushrooms and dried shrimp for 30 mins. Dice to small pieces.
Heat Wok and sautee diced bacon and sausage for about 1-2 minutes on medium heat. Add diced mushrooms and diced shrimp and continue to sautee for additional 2 minutes.
After rice is cooked, add all the ingredients together in a large bowl and mix in the soy sauce until evenly coated. Top with green onions.
Brussel Sprouts with Chinese Sausage
1 pound of Brussels sprouts, trimmed and halved lengthwise (see tips above)
1 tablespoon canola oil
2 links of Wycen Foods Chinese Sausage, halved lengthwise and thinly sliced on the diagonal
1 to 1 1/2 teaspoons Mei Kwei Lu Chiu liquor, optional
1 teaspoon light (regular) soy sauce
PreparationCover 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.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and stir-fry 30 seconds. Add sausage and bacon and stir-fry 2 minutes, then add mushrooms and stir-fry 2-3 minutes. Stir in rice wine, dark 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.
Steamed Chicken with Chinese Sausage
2 lbs chicken breasts
2 tsps soy sauce
1 tsp sugar
1 tsp salt
1 tbsp corn starch
1 tsp sherry wine
1/2 tsp ginger juice (fresh squeezed)
4 dried mushrooms (soaked)
4 Wycen Foods Chinese Sausage thinly sliced on the diagonal
PreparationChop chicken into 1 1/2 to 2 inch pieces. In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice. Remove stems from mushrooms that have been soaked and softened. Slice into long pieces. Stir mushrooms and lap cheong into chicken. Put mixture into a 9 inch glass pie plate.
Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 – 16 minutes. Serve with steamed white rice.
Claypot Rice with Chinese Sausage
1 link of Chinese sausage, approximately 5 inches long
1 cup rice
2 1/2 cups water
1 cup of thinly sliced vegetables, such as bok choy, if desired
1/4 teaspoon salt, or to taste
PreparationCut the sausage on a bias into 1/4 inch sections. Alternatively, dice the sausage if you prefer a finer mixture of rice and pork.
Over low heat, slowly heat a medium-sized claypot on the stove, taking care to do so gradually to prevent the pot from cracking. Add the sausage and sauté. Stir around occasionally to brown the sausage, gradually rendering the fat. With chopsticks or a slotted spoon, remove the sausage from the pot.
Add the rice and stir around, toasting the grains slightly. Add the pieces of sausage back to the pot. Add the salt. If desired, add the finely chopped vegetables.
Bring the water to a gentle simmer. Put on the lid and simmer over low heat, for about forty minutes, until the bottom of the rice develops a slightly charred crust and the rest of the rice has just finished cooking through.
*All recipes make approximately 4 servings