Asian Sausages with Rice

October 23, 2019

Every Chinese/Cantonese child grew up with some version of this meal-in-one. Don’t get upset though if your Asian friend may not have ever mentioned it to you; they’ve likely taken it for granted because it’s so basic.

Asian sausages are different in three ways: Firstly, there is a higher fat content and the meat is not minced fully so there are lumps for more texture. Secondly, it is slightly sweet with a hint of five spices, and lastly they are sold to you dried - you need to revive them in a steamer, and you can’t do much with them until then.

My parents remember having these grilled sausages as snacks in the night market with large slices of raw garlic.

Ingredients

• 150g of Grain Guru Sushi Rice, washed
• 1 clove of garlic, sliced
• 2-3 lobes of shiitake mushroom
• 2 Asian sausages (lachong or Taiwanese dried karbonossi), sliced
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• Spring onions
• Coriander

Instructions

1. Stir fry the garlic, mushrooms and sausages in a pot
2. Add the white sushi rice into the pot of toppings with 180ml of water
3. Bring the rice to boil, with the pot lid on, for 5 minutes. Turn the heat down to the lowest possible and cook for a further 10 minutes. Then turn the heat off and keep the lid on for 10 minutes.
4. Add the soya sauce, dark soya sauce and sugar mixture slowly into the cooked rice. Fold it in evenly.
5. Heat the pot up for a further two minutes.
6. Serve hot with spring onions and coriander

Get the Grain!

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