01 Aug 2023Servings: 2 ~ 4 Pax
| INGREDIENTS | ||
| Shiitake Mushroom | 4 | Cloves |
| Cranberry Sausage | 2 | PC |
| Arabiki Sausage | 2 | PC |
| Nai Bai | 2 | Stalk |
| Rice | 1 | Cup |
| Water | 2 | Cups |
| MARINATE SAUSAGE WITH: | ||
| Minced Garlic | 4 | Cloves |
| Ginger | 2 | Slices |
| Cornstarch | 2 | tsp |
| Oil | 1 | tbsp |
| Fish Sauce | 1 | tsp |
| Shaoxing wine | 2 | tsp |
| Soy Sauce | 2 | tsp |
| Oyster Sauce | 2 | tsp |
| Sugar | 1/2 | tsp |
| Sesame Oil | 2 | tsp |
| Oyster Sauce | 1 | tsp |
| Soy Sauce | 1 | tsp |
| Sugar | 1/2 | tsp |
| Water | 1 | tsp |
| Fish Sauce | 1 | tsp |
Steps :
1) Marinate the sausages, shiitake mushrooms and sauce in a medium bowl, Mix and combine well. Set aside at room temperature for at least 30 minutes or refrigerate up to overnight.
2) Over medium heat, place clean rice and water at claypot with the lid off, bring to a simmer. When it starts to simmer, add the sausage, mushroom and Nai Bai. Gently spread the mixture evenly on top of the rice. Place the lid on top of the pot, turn flame down to second lowest setting. Cook for 30 minutes.
3) Prepare the sauce , combine all sesame oil, oyster sauce, soy sauce, sugar, water, and fish sauce in a small bowl.
Once it’s cooked, drizzle the sauce (according to the preference), mix the rice with the sausage. Serve immediately.
