Chinese Sausage and Dried Shiitake Mushroom Rice (臘腸飯)

Rice has always been a comfort food for me, especially when I am feeling tired and grumpy. Contrary to popular belief, rice is actually very easy and quick to cook, which makes a perfect mid-week supper. My parents always use a rice steamer when cooking rice, and yes it is very convenient especially if there are quite a number of people around for dinner. Nonetheless, cooking rice in just a saucepan is equally simple, if you know how. Nothing tastes more disgusting than pre-steamed rice that comes in a sachet, not only are they not sticky like proper steamed rice, they also taste like plastic. I know this because I had the privilege of sampling this kind of product when I was at boarding school, where the boarders have no facilities to cook (apart from using the microwave, which was allowed) and were desperate for some comfort food.

And there is the good ol' Boil in the Bag rice. This type of product is sold to consumers as 'convenient' and 'great for portion control'. I mean, how challenging could it be to measure a portion of rice really? Will Boil in the Bag pasta be available on the market next? OK, enough ranting and perhaps it's time to talk about this comforting rice dish instead.... There are quite a few Chinese sausage varieties, and the most common and popular ones are Lap Chang (臘腸) and Run Chang (膶腸). Both of these sausages are dried and hard, look similar to chorizos, but look can be deceptive.

I used Wing Wah Lap Chang in this dish and for those who are not familiar with Wing Wah, it is a famous Hong Kong-based food manufacture, with quality guaranteed.

Serves 2

A handful of dried Shiitake mushrooms, soaked with lukewarm water till soft then sliced

2 Lap Chang, halves

Leek, thinly sliced

Basmati rice, enough for 2 (tip: 1 ramekin full per person)

Light soy sauce, to taste

1 tablespoon of vegetable oil

To garnish: chopped spring onion

1. Put the rice on in accordance to rice cooker's instruction. 

2. Place Lap Chang and Shiitake mushrooms into the rice cooker when the rice is half cooked.

3. Meanwhile, heat the oil in a frying pan and pan fry the leeks until soft. Take it off the heat.

4. Once the rice is cooked, take the Lap Chang out have the, thinly sliced.

5. Season the rice with light soy sauce and mix in the Lap Chang.

6. Serve on a plate (or bowl) with leek and garnish with spring onion.

Enjoy!