Heidi Kayla’s Sticky Rice with Chinese Sausage
This is a super simple but delicious dish and a very cheap one to make. I like to make a big pot on a cold winter night for me and my beloved to eat in front of the tv, always enough for leftovers for the following day. This rice dish tastes wonderful with all the flavours coming from the sausages and mushroom, but like any wholesome food, my boyfriend always manages to finish any intended leftovers in one go. Be warned!
Ingredients
4x Chinese sausages, alternatively you could use 2 x Chinese sausages and 2x Chinese liver sausages to spice up the flavour
Chinese dry mushroom x 4
Small handful of dry shrimps
Spring Onion x 2
Sticky rice 350g, I use 2 full glasses of small tumbler for measure if that helps
(small pic 2)
Light Soya sauce 1 table spoon
Dark Soya sauce 3 table spoons
You should be able to get all the ingredients from any respectable Chinese supermarket. Once opened, the dry mushrooms and shrimp could be put inside air-tight containers then stored inside a cupboard for up to 3 months. The sausages need to be put inside the fridge and wrapped up nicely. Depending on how generous I am feeling with the portions, with the standard package you can get three to four meals and all ingredients have a long shelf life . This dish really does make sense economically.
Directions
1) Soak the mushrooms and dry shrimp in hot water for 15 minutes, meanwhile slice the sausages and dice the spring onion. Cut the mushrooms into 5mm chunks and set aside. (pic 3)
2) Time to heat up you wok! Throw the sausages in the wok when it starts sizzling, stirring slowly for about 5 minutes until the sausages fat starts to melt, then add the mushrooms, shrimp and spring onions. Stir until the spring onion sweats. (pic 4)
3) Pour in and stir the rice, mix everything together well, now add the light and dark soya sauce - the measurements are a guideline only and you can add and takeaway to suit. (pic 5)
4) Put everything inside a rice cooker and add enough water to cover the rice, add a dash extra for sticky rice as it tends to need more water. Now just wait for the cooker to work its’ magic. (pic 6) For those of you who haven’t got a rice cooker, just add water to the wok and cover with a lid, cook it like you would with normal rice, it should take around 20-25 minutes.