Tuesday, March 28, 2006

Chinese Sausage and Rice

Karen again! *gasp*

I started making this about the time that Jason and I started going out. Some of our dates were wandering along Sumerset poking around the Chinese Grocery stores. I would see these boxes of vacuum sealed sausages and wonder what you would do with them or how to cook them.

Jason’s co-worker (at the time) Karen Benson told us that they are GREAT when you use them in the rice cooker. These are handy little machines that you put in a specified amount of rice and water, flick a switch, and it makes perfect rice every time! The process of cooking the rice makes a lot of steam and cooks the veggies and meat along with the rice. Every time I make this J is never thrilled with it, seems to find a way to have a second bowl. :P Also, I can be proud that Ryan LOVES it! He usually has seconds as well.

1 package Chinese sausages (smokey-sweet)
5 stalks celery
2 red onion – med
2 red pepper – large
3 cups uncooked rice

1 cup boiling water
1 tbsp beef stock powder
½ cup rice wine vinegar
1/4 cup light soya sauce

Dice all vegetables, small pieces but not minced

The sausage should come out of the package in one lump. Start at the end and slice the entire package very thinly.

The rice in the rice cooker pot, washed, the vegetables, then sausage. Pour the hot liquid over entire contents.

Turn on the cooker with the lid on and dinner will be done when it turns off.

Tip: Take out of the cooker immediately. Stir everything up until it’s well mixed I have found that if I leave it in there the rice on the bottom burns.

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