Chinese Sausage Rice (腊肠饭)

Step 1

Rinse the sausages with running water, then cut them diagonally into thin slices. Dice carrot. Slice shiitake mushrooms (remove the hard stems). Finely chop scallions.

Step 2

Rinse rice under running water. Drain well then put into a saucepan/small pot (preferably one with a thick bottom). Pour in water. Cook over high heat without a lid until the water reduces to just level with the rice (see note 5).

Step 3

Immediately turn the heat down to the lowest. Place sausage, carrot and mushroom over the rice. Cover with a lid and leave to steam for 10 minutes.

Step 4

Remove the saucepan from the heat and let it sit for a further 5 minutes.

Step 5

While waiting for the rice to rest, mix all the ingredients for the sauce in a small bowl.

Step 6

Remove the lid of the saucepan. Add scallions and pour in the sauce mixture. Use a spatula to fluff and toss everything thoroughly. Serve immediately.