If you’ve never had Chinese sausage, you are in for a special treat today. Chinese sausages are dried and are made with sweetened pork and various spices. They have a very high fat content, which becomes ideal when they steam with your rice and flavor the entire pot. I usually have my friends pick up a few packs of them for me when they visit Hong Kong or San Francisco. If you aren’t planning a trip to either of those places anytime soon, you can order them online here.
There are two types of Chinese sausages. One is red and made purely out of pork (pictured above). The other is darker in color and is made out of liver (typically duck liver). There are different varieties of each too.
Whichever you prefer, these sausage keep for a long time and are super versatile. Add them to stir-frys, in soups, asian meatballs, or make Sticky Rice.
The recipe below is very forgiving. Add or omit ingredients as you see fit. This is the base recipe I use when I make this dish.
3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.