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Chinese Sausage Rice

Cooking the Sausage and Rice 

Let's wash the raw rice grains fist. Fill a pot with the rice and cold water to cover. Use your hands to swish the rice grains, loosening any extra starch and dirt. Rice (like beans) is a raw ingredient and it is important to wash and rinse! Washing also rids the rice of extra starch, which will give us light, fluffy, airy rice - not heavy, sticky and starchy. Tip the pot and carefully pour out the water. Repeat two more times. Drain as much water as possible from the pot. 

Measure and add in the 2 3/4 cups of water. Snuggle the sausage in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 18 minutes. Note: While the rice is cooking, make the Sweet Soy Sauce. 

When the rice is finished cooking, turn off heat and keep covered - no peeking! Let it sit with the lid on for 5 minutes to finish the steaming process.

Remove the sausages (careful, they are hot!) and slice them on the diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling.

Sweet Soy Sauce

In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes.



  • 1 1/2 cups of long grain rice 

  • 2 3/4 cups of water

  • 4 Chinese Sausage links or more

  • 1 Tablespoon of vegetable or canola oil

  • 2 cloves of garlic, smashed 

  • 1 Shallot roughly chopped

  • 1/4 cup soy sauce

  • 1 tablespoon Chinese rice wine or dry sherry

  • 2 tablespoons sugar

  • 2 tablespoons water

  • 2 tablespoons water

  • 2 tablespoons dark soy sauce (for substitute, see notes) 

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