Rice Cooker Cured Meat Rice
Steam rice with oil, salt, and water. Arrange slices of Chinese sausage (làcháng) and cured pork belly (làròu) on top. Once cooked through, drizzle with a soy sauce mixture flavored with scallion segments sizzled in hot oil.
Ingredients
Chinese sausage (sliced thin)
1
Cured pork belly (sliced thin)
1 small piece
Spicy mala sausage (sliced thin)
1
Rice (rinsed)
200 g
Oil
2 tbsp
Salt
1 tsp
Light soy sauce
1 tbsp
Scallion (or green part of leek)
Instructions
1
Prepare the rice
Place the rinsed rice in the rice cooker, add the oil (1 tbsp, 15 ml) and salt, mix well, then add water at a 1:1 ratio (by volume).
2
Arrange the cured meats
Slice the Chinese sausage, cured pork belly, and spicy mala sausage into thin pieces, arrange them neatly over the surface of the rice, then plug in the rice cooker and start cooking.
3
Make the sauce
Heat the remaining oil (1 tbsp, 15 ml) in a small skillet over medium heat until the oil smokes and shimmers, then turn off the heat. Add the scallion segments (or green leek pieces), stir-fry briefly to release the aroma, then stir in the light soy sauce. The sauce is ready.
4
Drizzle the sauce and serve
Once the rice and meats are fully cooked, drizzle the sauce evenly over the top and garnish with fresh scallions before serving.
