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Name: Chinese Sausage and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 Chinese sausages (up to 2); 1 1/2 c white rice, uncooked; 3 c Water

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INGREDIENTS

1 Chinese sausages ; (up to 2)
1 1/2 c white rice, uncooked
3 c Water

Servings

INSTRUCTIONS

The MOST typical use of sausage is (hold your hat - another strange locution but slightly more comprehensible) steamed on rice. Plain. Poor peoples food (actually, a poor peoples special treat) but quite satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower heat to low and cook 10 min. Meanwhile, slice sausages into thin diagonal strips. Add rest of water to rice and cover top of rice with sausage strips. Some people add scallion or ginger but I prefer the flavor pristine. Raise heat to the boil again and then lower to low again. Steam until sausage fat is transparent and rice is done, 5 minutes or so more. Serve with soy sauce on the side. To take this dish one step up, use sticky ("glutinous" or "sweet") rice in the usual way (requires somewhat more water and more careful cooking). To take this dish to its artisanly conclusion, cook the sticky rice separately; let it cool; cut it into 8 portions and spread 4 portions flat on the center part of a lotus or other large, tough, nonpoisonous leaf. Take the sausage strips and cut them into smaller pieces, and top each portion of rice with a portion of sausage. Add a small amount of chopped bamboo shoot, chopped scallion, and chopped dried shrimp (previously soaked in sherry for 1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T broth boiled together and thickened with 1/2 t cornstarch (mixed into 3/4 t water). Apply two teaspoons of this sauce to the top of your dish. Top this mess with the other 4 portions of rice and crimp the edges together. Now: carefully bring the sides of the leaf up to make an envelope, and tie with twine. Steam for 5 minutes or so and serve. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

NOTES

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Chinese Sausage and Rice

1 Chinese sausages (up to 2)
1 1/2 c white rice, uncooked
3 c Water

The MOST typical use of sausage is (hold your hat - another strange  locution but slightly more comprehensible) steamed on rice. Plain.  Poor peoples food (actually, a poor peoples special treat) but quite  satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower  heat to low and cook 10 min. Meanwhile, slice sausages into thin  diagonal strips. Add rest of water to rice and cover top of rice with  sausage strips. Some people add scallion or ginger but I prefer the  flavor pristine. Raise heat to the boil again and then lower to low  again. Steam until sausage fat is transparent and rice is done, 5  minutes or so more. Serve with soy sauce on the side.    To take this dish one step up, use sticky ("glutinous" or "sweet")  rice in the usual way (requires somewhat more water and more careful  cooking). To take this dish to its artisanly conclusion, cook the  sticky rice separately; let it cool; cut it into 8 portions and  spread 4 portions flat on the center part of a lotus or other large,  tough, nonpoisonous leaf. Take the sausage strips and cut them into  smaller pieces, and top each portion of rice with a portion of  sausage. Add a small amount of chopped bamboo shoot, chopped  scallion, and chopped dried shrimp (previously soaked in sherry for  1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T  broth boiled together and thickened with 1/2 t cornstarch (mixed into  3/4 t water). Apply two teaspoons of this sauce to the top of your  dish. Top this mess with the other 4 portions of rice and crimp the  edges together. Now: carefully bring the sides of the leaf up to make  an envelope, and tie with twine. Steam for 5 minutes or so and serve.    From:    Michael Loo    Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between  Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 4

Calories: 400
Calories from Fat: 81 (20%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.3g
Cholesterol 23mg		7 %
Sodium 206.7mg		7 %
Potassium 152.3mg		4 %
Total Carbohydrate 66.6g		20 %
	Dietary Fiber 0g	0 %
	Sugars, other 66.6g
Protein 10.4g		15 %
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Calories per serving: 400

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