Recipe of Ultimate Chinese Duck Liver Sausage Rice Roll

Chinese Duck Liver Sausage Rice Roll. Chinese Duck Liver Sausage Rice Roll. Alternatively, dice the sausage if you prefer a finer mixture of rice and pork. Over low heat, slowly heat a medium-sized claypot on the stove, taking care to do so gradually to prevent the pot from cracking.

There are numerous versions of Chinese Waxed Meat/Sausage Steamed Rice commonly cooked during Chinese New Year when waxed meat [lap cheong, lap bak, liver sausages, waxed duck meat etc] are in abundance. I, for one will cook this kind of steamed rice during this time of the year. Lap Cheong, or 臘腸, is a red colored pork sausage that is made with pork and pork fat that has been marinated in sugar, rice wine, soy sauce and spices and then smoked until dried and hard. You can have Chinese Duck Liver Sausage Rice Roll using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chinese Duck Liver Sausage Rice Roll

1. It's 2 cup of rice.
2. You need 2 tbsp of light soy sauce.
3. You need 3 each of chinese duck liver sausage and one leek.
4. Prepare of garnish.
5. You need 1 tbsp of toasted white sesame seeds.

There is another kind of chinese sausage that you will see sold side by side with the Lap Cheong, a dark brown sausage that is known as Yun Cheong, or 膶腸. But this dirty rice recipe is roll-your-eyes-back-in-your-head good! Spicy, meaty, and richly flavored, dirty rice is a perfect side dish, or a light supper on its own. It is, effectively, a Cajun take on Chinese fried rice.

Chinese Duck Liver Sausage Rice Roll instructions

1. pill off sausage skin and steam with leek for 10 minute then add light soy sauce and steam for another 5 minute.
2. pour all ingredient onto cooked rice and mix well then let it cool down then sharp it like a shushi and refrigerate for 10 minute and serve top sesame seeds.
3. BELOW ARE FEW RECIPE USING DUCK LIVER SAUSAGE.

Boudin (also spelled boudain), if you're not familiar with it, is a sausage that's stuffed with pork, liver, rice, and a host of aromatics and spices. There is a choice of fatty or lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a sausage made with liver will be darker in color than one made without liver. Recently, there have even been countries producing chicken Chinese sausages.