The type of Chinese sausage used in this recipe is also called lap cheong and can be found at a couple of different grocery stores around town. This super simple steamed preparation can be served as a fast dinner alongside some pickles or sauteed green or a hearty breakfast on a Saturday morning. Different brands of these dried sausages have distinctly different flavors so shop around if you like these flavors to find the one that best suits your tastes.
Yield: 2
Rice with chinese sausage, corn, and eggs
Ingredients
1 cup rice
4 dried chinese sausages, sliced on the bias
1/2 cup corn kernels
2 bay leaves
1 star anise
Salt to taste
Drizzle of vegetable oil
2 eggs
Sesame seeds
Sesame oil
Chili oil
Soy sauce
Instructions
Combine rice, sliced sausage, corn, bay leaves, star anise, and salt to taste in a pot. Cover with 2 cups of water and bring to a simmer for 5 minutes. Cover the pot and turn the heat to low for another 15-20 minutes or until the water is fully absorbed and the rice is cooked. Remove from heat and let stand for 10 minutes before removing the lid.
Heat a drizzle of oil in a non-stick pan over high heat and when shimmering crack the egg into pan - cook until whites are set and yolk is runny.
Divide rice between 2 plates and top each plate with an egg, top with sesame seeds and drizzle with sesame oil and serve with chili oil and soy sauce along side.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
