Chinese Sausage served with sticky rice (Xoi Lap Xuong)
Al al dente and sticky rice, with juicy and plump lap cheong pieces This recipe will teach you an extremely easy and simple recipe to take pleasure in Chinese sausages on the weekend
Equipment
- Mixing bowl
- hand towel or cheese cloth
- Bamboo Steamer
- pot/pan
Ingredients
- 208 g (1 c) glutinous sticky rice
- 48 fl oz (6 c) water plus more for steamer
- 94 g Chinese sausages
Instructions
- in a bowl mix the glutinous rice and water. Cover the bowl with a lid or towel, and let it be at minimum 8 hours.
- In a kettle of water on medium-high temperature, add the steamer, and then line it with cheesecloth. Heat the steamer for about two minutes, or till you begin getting steam to rise up above the steamer.
- Remove the water from the rice that is soaked.
- Place rice in the steamer which is lined with cheesecloth, and distribute it equally. Sprinkle the Chinese sausages over the rice, at least one inch spaced.
- Cover the lid with a lid and let it steam for 20 minutes. Be sure you keep adding water into the vessel throughout the process of steaming to ensure that the pot isn't depleted of water.
- Take the lid off and test your rice's texture. it should be soft, plump and chewy. The rice shouldn't be too soft or mushy. If the texture is not soft for you it is possible to close the lid and let it cook for another 2 minutes before examining the texture. Cook until it is at the desired texture, as it will cease to cook after removing it from the flame.
- Put the rice and rice bowls in the bowls. Then, cut into pieces the Chinese sausage into bite-sized pieces. Serve right away.