Chinese Sausage Rice - Double the Pleasure Using Spicy Sausage and Goose Liver Sausage

A simple twist to the traditional Chinese sausage rice. Jus a few extra steps for a more aromatic kick version.

Chinese spicy pork sausage and goose liver sausage rice -

Ingredients (for 3 to 4 portions)?

• 1 Chinese spicy pork sausage
• 1 Chinese goose or duck liver sausage
• 2 cups of uncooked white rice
• 2 red chilies
• 2 garlic cloves
• 1 stalk scallion
• 2 tablespoons dried shrimps
• 1 tablespoon oyster sauce
• Some olive oil

How?

Wash the grains and use just a little less than usual amount of water to cook two cups of white rice. Place both sausages on top of the rice and just prepare it like what you normally do -

Gently rinse the dried shrimps and soak in cold water for about 15 minutes. Once ready, drain, pat dry, and finely chop the shrimps. 

Peel and finely chop the garlic cloves. Discard the scallion stem and finely chop the remaining. Discard the chili stems and also finely chop the remaining section -

I purposely used two kinds of Chinese sausages for this recipe - the spicy one provides extra kick and the liver variety gives more depth. The goose or duck liver version usually taste slightly sweet, which works very well when making sausage rice.

When the rice is ready, all the delicious juice from the sausages will permeate through the grains -  

Remove the sausages and let them cool on the side. Slice diagonally once cooled down. Gently flip the rice a few times so the sausage juice gets coated on every grain.

Meanwhile, prepare a pan and drizzle just enough olive oil to coat the bottom. Turn to medium heat and add in the dried shrimps. Wait till the aroma comes out and the mixture starts to bubble. Cook just a little bit longer then add in the garlic, chilies, and most of the scallion. Save some chopped scallion for garnish.

Give it a quick stir then add in the oyster sauce. Cook for about 30 seconds then add in the sausage slices. Blend in the rice in two to three batches. Combine well but don't over-mix the grains, otherwise the rice might turn into mochi-like texture.

Garnish with chopped scallion before serving -

This version of sausage rice might appear "whiter" compared to the ones sold at the restaurant. Most places drizzle some dark soy sauce over when the rice is ready. The way I do it is by stir-frying some extra aromatic ingredients then mix with the rice. 

Don't be fooled by its pale appearance, and watch out for the devilish chilies.


Other Asian rice recipes:

• XO sauce - straight up condiment, noodles seasonings, how about some tasty fried rice?
• Clay pot chicken rice with 20 days old pickled daikon (goodies from Kyoto, Japan)
• Uni and crab fried rice, pampered with extra fresh uni on top
• Pomelo is in season now - a nice addition to seared chicken leg rice
• A new type of Japanese rice balls, not onigiri, but "onigirazu" (おにぎらず)
• High quality beef trimmings - seared beef, kimchi, and egg yolk donburi
• Quick fix but still kind of a self indulgence meal - simple Hawaiian poke bowl
• Light version: smoked salmon fried rice 煙燻鮭魚炒飯
• Self indulgence - SRF rib eye steak with daikon oroshi donburi