Chinese Style Sausage and Shrimp Rice
A Hawaiian inspired rice side dish, made with Chinese sausages, garlic confit, dried shrimp, Pineapple Mana Wheat Ale, ginger and a touch of soy.
| Servings | Prep Time |
| 6guest | 20minute |
| Cook Time | Passive Time |
| 30minute | 5minute |
|
|
Ingredients
Garlic Confit Ingredients:
- 2tablespoon oil, olive
- 8each garlic, clovespeeled and sliced
Rice Ingredients:
- 8ounce waterboiling
-
1tablespoon
fermented black beans,such as Fermented Black Beans
- 1tablespoon miso, white
- 1tablespoon ginger, fresh,peeled and grated on a microplane
-
4each
sausage, Chinese stylecalled lap cheong or lap xuong thuong hang in Cantonese, available here
- 2cup rice, pearl or short grain,used to make sushi
- 1teaspoon salt, kosher
- 2tablespoon shrimp, dried,optional
- 12ounce Pineapple Mana Wheat,from Maui Brewing Co.
- 14ounce water or chicken stock
- 1tablespoon soy sauce | tamari | liquid aminos | shoyu
- 2each onions, green,sliced on the bias
Garnish Ingredients:
- 1teaspoon Shichimi Togarashi,from Savory Spice Co.
- 1bottle Sriracha Hot Sauce,more or less, depending on each guests taste
- 4each shiso, leaves, freshJapanese style basil, julienned, (optional)
- 1tablespoon seeds, sesame, black & white
Instructions
- In a medium sized sauce pan with a lid, add the oil and sliced garlic, then place over low heat. Stir the garlic and allow the heat to warm the oil and when the garlic just starts to sizzle around the edges, turn off the heat and cover with the lid. Let the oil infuse with the garlic, lightly poaching it, not even browning it. Let sit for 15 minutes like the rest of the ingredients are being prepared.
- In a liquid measuring cup, add the cup of boiling water. Mix in the fermented black beans, miso and ginger. Let this mixture sit for 15 minutes, while the oil infuses with garlic. The fermented black beans need to be soaked, re-hydrating them and releasing there umami into the water, making a tea.
- Add the sliced Chinese style sausage to the garlic confit and place the pan over medium heat. Let the sausage render out some of its fat, into the oil, while lightly browning the garlic.
- Add in the rice, stirring to coat each grain in the oil | fat. Toast the rice until the grains turn from a glassy white color to a solid white.
- Toasting the rice will take about 5 minutes, stirring the continually, as you don’t want to burn the rice, garlic or sausage. Add the salt, dried shrimp, Pineapple Mana Wheat Ale, water (or stock) and soy sauce | tamari | liquid aminos | shoyu, cover the pot with its lid and bring to a boil.
- Once boiling, turn the heat to low and cook the rice until tender, about 30 – 35 minutes. Turn off the heat and let the rice sit for 5 minutes, covered, allowing the grains to fully absorb the beer stock. Remove the lid and add in the green onions and white pepper.
- Using a fork, flake the rice grains apart, fluffing the rice and mixing to combine all the ingredients together. Taste the rice and adjust seasoning, if needed. The rice can be served as is, or modified.
- Shichimi Togarashi is a seven spice mix found in Japanese cuisine. The seven ingredients vary between producers, yet usually contain red chili flakes, sanshÅ (a Japanese pepper), roasted orange peel, white sesame seeds, un-husked black sesame seeds, shelled hemp seeds, shredded nori (seaweed) and ginger. This spice mix adds heat, citrus, salty undertones, crunch and a visual appeal.
- I added some roasted baby eggplant, along with some shiso leaves cut in a chiffonade (thin strips) with a sprinkling of black and white sesame seeds, along with some Shichimi Togarashi and a few drops of Sriracha Hot Sauce or your favorite Asian style hot sauce.
Recipe Notes
