Pressure Cooker Chinese Sticky Rice With Sausage Food
PRESSURE COOKER CHINESE STICKY RICE WITH SAUSAGE
This pressure cooker recipe for Chinese Sticky Rice with Sausage recreates the a simpler version of the dim sum favorite Lo Mai Gai in one step, using your Instant Pot. So nice to be able to make this at home for a weeknight supper!
Provided by URVASHI PITRE
Categories Main Courses Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
- In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
- Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
- Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Protein 4 g, Fat 4 g, Sodium 58 mg, Fiber 1 g, ServingSize 1 serving
CHINESE SAUSAGE AND RICE (RICE COOKER)
From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker, I've had no problems with my 3 cup model. Serve this as a main dish for 4, or a side dish for 6.
Provided by IngridH
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice well in a fine strainer.
- Coat the rice bowl with cooking spray.
- Add the drained rice, sausage, and onions to the rice bowl.
- Add the water, stir just to combine.
- Cook on the regular white rice cycle.
- When the machine switches to keep warm, let it steam for 15 minutes.
- Fluff the rice with a plastic rice paddle, or wooden spoon.
- Place in a serving dish, and garnish with the cilantro and the sesame seeds.
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- Soak the dried ingredients: In a small bowl, add the dried shrimp and cover with just-boiled hot water. Let soak for 10 minutes and drain, discarding water. In a separate small bowl, add the dried mushrooms and cover with just-boiled hot water. Let soak for 30 minutes, and drain, discarding water. Chop/dice the shrimp and the mushrooms.
- Heat a wok over medium heat. When hot, swirl in the cooking oil. Stir fry the shallot for 30 seconds, then add the dried shrimp. Stir fry for 2 minutes, taking care not to burn the shallot (adjust heat if necessary.) Next, add in the mushrooms and the Chinese sausage, and continue to stir fry for another minute.
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