Top Mobile Recipes: CNY 2016 - STEAMED RICE WITH CHINESE WAXED SAUSAGE

With this post, I am wishing all my Chinese visitors, blogger friends, acquaintances, relatives and friends

"A VERY HAPPY, HEALTHY, SAFE AND PROSPEROUS CHINESE NEW YEAR"

There are numerous versions of Chinese Waxed Meat/Sausage Steamed Rice commonly cooked during Chinese New Year when waxed meat [lap cheong, lap bak, liver sausages, waxed duck meat etc] are in abundance. I, for one will cook this kind of steamed rice during this time of the year.

This is a delicious One Dish Meal which my family never says "NO" to it. As it is a very meaty meal, I served it with a vegetable soup.

Recipe Source - My Kuali.com by Amy Beh

2 cups rice - washed

3 cups water

1 Chinese waxed sausage [lap cheong] - remove the wrapping and slice slantwise

2 dried mushrooms - soaked and sliced

100 gm shelled prawns - I omit

1 tsp each of sesame oil and oil

1 chicken thigh - sliced

Marinade - 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp sesame oil

Seasoning

2 tsp each of salt, sugar, light soy sauce and oyster sauce

some chopped spring onion

Put rice and water in an electric rice cooker and cook accordingly [I steamed rice in an electric steamer for 30 minutes and rest for 10 minutes].
Marinate chicken with marinade ingredients for at least 15 minutes.
Heat wok with oil and sesame oil. Fry mushrooms and seasoning for 1 minutes. Add seasoning then stir in prawns [if using]. I skipped this step, instead I heat up the seasoning with the oil for several minutes. Set aside.
Fluff up the cooked rice. Spread mushrooms, marinated chicken and lap cheong over rice. Steam for 10-15 minutes. If cooking in rice cooker [half time through cooking], spread mushrooms, chicken and lap cheong over rice. Continue to cook until rice is done. Drizzle seasoning sauce over rice. Stand rice for 10 minutes before serving.
Drizzle over seasoning sauce. Sprinkle with some chopped spring onions. Serve hot.