Today's recipe is a simple family favorite. I think just about every Chinese family would make some variation of this dish. Probably minus the eggs most times. The eggs are a suggestion from a friend recently and I found I really enjoy this dish topped with an egg. Shout out to my friend for her suggestion.
Without blathering on much longer, here's the recipe:
Ingredients:
- 2 pork (light) Chinese sausage, thinly sliced on the diagonal
- 2 liver (dark) Chinese sausage, thinly sliced on the diagonal
- 1 cup of jasmine rice
- 3 cups of beef stock or water (if you prefer a plainer rice)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 eggs per person
- Coriander to garnish
- Salt and pepper to taste
Instructions:
- Slice Chinese sausages and set aside
- In a large pot or deep frying pan with a lid, put uncooked jasmine rice. Top with hot water or beef stock, cover with lid and put on high heat for 3 minutes to bring to a boil. Once boiling reduce flame to medium low and simmer for 8 minutes,
- After 8 minutes, place Chinese sausage evenly across the top of the rice. replace lid and continue to cook for another 7 minutes.
- Once rice is done, cook eggs sunny side up, 2 per person. Grind some salt and pepper on top of eggs to taste. Once eggs are done, set aside.
- Remove lid from rice and drizzle soy sauce and sesame oil over sausages. Mix thoroughly, tossing sausages through the rice.
- To serve, spoon rice with Chinese sausage onto shallow bowl or plate. Top with eggs and garnish with a sprinkling of coriander leaves. Enjoy.
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd
Find me around SOCIAL MEDIA:
No comments:
Post a Comment