CHINESE SAUSAGE AND CHICKEN RICE

Serves 3–4.

Preparation & cooking time: 30–35 mins.

Traditionally, this dish is cooked in a small casserole for each individual serving. But there is no reason why you shouldn’t use a big pot or saucepan and cook enough for three to four people.

225g (8oz) fillet of chicken breast and/or thigh meat

¼ teaspoon salt

1 teaspoon Chinese rice wine

1 teaspoon thick cornflour paste

225g (8oz) long grain rice

3 Chinese pork sausages, cut into thin diagonal slices

1 tablespoon finely chopped spring onions to garnish

For the sauce:

2 tablespoons light soy sauce

1 tablespoon Chinese rice wine

½ teaspoon caster sugar

½ teaspoon finely chopped garlic (optional)

½ teaspoon finely chopped fresh ginger root

a few drops of sesame oil

Cut the chicken meat into small bite-size pieces, mix with the salt, wine and cornflour paste.

Cook the rice as for the ‘Boiled Rice’ on page 223 in a pot or casserole but without the salt and oil. When it starts to boil, give it a stir and lay the chicken pieces on top of the rice with the sausage slices on top of the chicken. Reduce the heat to very low, cover the pot again and cook for 15–20minutes. (Do not uncover the pot during cooking.)

To serve: heat the sauce until nearly boiling, pour it over the sausage and chicken rice, garnish with the spring onions and serve hot.

hancheng

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