Chinese Style Rice Stuffing

Name: Chinese-Style Rice “Stuffing”
Prep time: 10 min
Cook time: 45 min
Yield: 12 guests
Ingredients: 1/4 cup oil, vegetable or peanut; 8 each sausage, Chinese style (called lap cheong or lap xuong thuong hang in Cantonese, available here); 3 ounce mushrooms, shiitake, (dried, soaked, stem removed); 2 each onions, yellow, large, (peeled and sliced); 8 each garlic, cloves (peeled and sliced); 2 tablespoon ginger, fresh, (grated on a Microplane Premium Zester/Grater); 2 tablespoon miso, white; 1 tablespoon soy sauce | tamari | liquid aminos | shoyu; 1 tablespoon orange zest,; 12 ounce Tripel, (such as Tripel or Saison | Farmhouse style ale); 4 cup rice, pearl or short grain, (used to make sushi); 2 1/2 cup water (using the reserved mushroom water); 2 cup stock, (such as chicken, turkey or vegetable, preferably homemade)

Posted on November 16, 2016

by Sean Z. Paxton

Recipe

How to make Chinese Style Rice Stuffing

This sticky Chinese style rice stuffing flavored with Chinese-style sausages is a perfect side dish, but can also be used as the center of an Asian-inspired meal.

Serves: 8 – 12 guests, depending on the number of side dishes

Chinese-Style Rice “Stuffing”

A short grain rice dish, that is flavored with Chinese style sausages, shiitake mushrooms, umami rich miso and the esters and phenols from a Belgian Tripel | Saison.

CuisineAsian, Beer Cuisine, Thanksgiving Feast
SeasonalFall Seasonal, Winter Seasonal
Food SectionMiso, Rice, Stuffing
BreweryBeer Advocate
KeywordCooking with Beer

Servings	Prep Time
12 guests	10 minute

Cook Time

45 minute

Servings	Prep Time
12 guests	10 minute

Cook Time

45 minute

Chinese-Style Rice “Stuffing”

A short grain rice dish, that is flavored with Chinese style sausages, shiitake mushrooms, umami rich miso and the esters and phenols from a Belgian Tripel | Saison.

CuisineAsian, Beer Cuisine, Thanksgiving Feast
SeasonalFall Seasonal, Winter Seasonal
Food SectionMiso, Rice, Stuffing
BreweryBeer Advocate
KeywordCooking with Beer

Servings	Prep Time
12 guests	10 minute

Cook Time

45 minute

Servings	Prep Time
12 guests	10 minute

Cook Time

45 minute

Ingredients

1/4 cup oil, vegetable or peanut
8 each sausage, Chinese style called lap cheong or lap xuong thuong hang in Cantonese, available here
3 ounce mushrooms, shiitake, dried, soaked, stem removed
2 each onions, yellow, large, peeled and sliced
8 each garlic, cloves peeled and sliced
2 tablespoon ginger, fresh, grated on a Microplane Premium Zester/Grater
2 tablespoon miso, white
1 tablespoon soy sauce | tamari | liquid aminos | shoyu
1 tablespoon orange zest,
12 ounce Tripel, such as Tripel or Saison | Farmhouse style ale
4 cup rice, pearl or short grain, used to make sushi
2 1/2 cup water using the reserved mushroom water
2 cup stock, such as chicken, turkey or vegetable, preferably homemade

Servings: guests

Units:

Instructions

In a large pot or Dutch oven placed over medium-high heat, add the oil and the Chinese style sausages that have been cut in half, then sliced thin on the bias. Sauté the sausages until they turn slightly crispy around the edges and the fat renders out, about 6 minutes.
Place the dried shiitake mushrooms into a container and cover with boiling hot water to cover completely. This will re-hydrate the fungus. After 15 minutes, remove the mushrooms from the water, saving for the cooking liquid, to a cutting board. Remove the hard stems and slice the mushroom caps into thin strips. Set aside.
Remove the sausage from the pan and place into a bowl. Next, add the onions and cook for 8 - 10 minutes; they’ll become transparent and have a very light golden-brown color. Add the garlic | ginger and sauté for 1 minute. Add the shiitakes, miso, soy sauce | tamari | liquid aminos | shoyu, orange peel and sushi rice and stir to evenly coat the rice grains. Add the stock, ale and water, and bring to a simmer. Turn the heat to very low and cover the pan with a lid.
Let cook for 20 - 25 minutes until all the liquid is absorbed and the rice is tender. The finished rice will be sticky; however, it will also have a fried-rice-like undertone to it. Serve immediately.