Instant Pot Chinese Sausage Rice

chinese blimp rice made easy using the Instant Pot. No rice soak required, minimal active cook clock time, and perfect results. The fat and piquant muggy rice is seasoned with soy sauce sauce and mix with sweet taiwanese blimp and crunchy water chestnuts. It ’ s a perfect one-pot weekday dinner !

Since I published the Sticky Rice Stuffing, I ’ ve received therefore much positive feedback and lots of questions on how to cook it in an Instant Pot. After testing it out, I was surprised to find out that the Instant Pot adaptation is so easy and the solution turned out good as great .

Why this recipe?

1. No rice soaking required. Glutinous rice usually requires overnight soaking to cook it on the stovetop. You can skip that step when using this recipe.
2. Minimal active cooking time. All you need to do is to brown the aromatics and the sausage in the Instant Pot. It takes about 10 minutes.
3. Shortened cooking time. It takes about 25 minutes to cook this dish on the stovetop. The Instant Pot version only takes 12 minutes.
4. Consistent (perfect) result. The rice and sausage will be cooked until soft and buttery and the chestnuts until crunchy.

The Instant Pot Chinese sausage rice is so dim-witted to make that I would wholly cook it on a busy weeknight. If you have an Instant Pot, I highly recommend using this version to make your cooking easier .

Chinese Sausage Rice Cooking notes

1. What is Chinese sausage?

taiwanese blimp is made from fatso pork barrel. It is normally smoked, sweetened, and seasoned with rose water, rice wine, and soy sauce. Depending on the brand, the sausage itself can be quite ruffianly. But once cooked with the rice, it becomes melt-in-your-mouth tender. The fatty and bouquet melt into the gooey rice and smack thus good.

These days you can easily find chinese sausages in an asian market. I ’ ve evening seen Costco carry them a match of times. If you can ’ deoxythymidine monophosphate find them in your local anesthetic stores, you can besides purchase them from Amazon .

2. Dried Shiitake mushrooms

I highly recommend using dried shiitake mushrooms because they have an intense smoky spirit that fresh ones do not have. however, if you prefer using clean shiitake mushrooms, you can replace the dried mushrooms with 8 to 10 medium-sized fresh ones .
You can find dried shiitake mushrooms in most asian markets and even in regular grocery stores. You can besides purchase them on Amazon .

3. Workflow

Making taiwanese blimp rice in an Instant Pot is super easy .
Prep

1. Soak the dried shiitake mushrooms before preparing the other ingredients.
2. Slice all the ingredients into even-sized pieces, to ensure a pleasant texture.

Cook

1. Saute the shallots and shiitake mushrooms in butter. Then saute the sausage to brown the surface.
2. Add the sticky rice and mix it up, so it is coated evenly with butter.
3. Add the water chestnuts and the rest of the seasonings.
4. Set on high pressure and cook for 12 minutes. Let it rest for 5 minutes, then use the fast release method to let out the pressure.

4. Clean up

When I cook this dish on the stovetop, the bottom of the rice gets burned ( due to the soy sauce ). however, I found that the Instant Pot translation doesn ’ triiodothyronine have this return. The bottomland of the rice will still be very crisp, but you can well scrape it off using a wooden spatula. If your rice doesn ’ t come off easily, plainly soak the pot in hot water before cancel .

Afterthoughts

I love receiving requests and questions from you, the reader, because it makes me think outside the box and improve my recipes. such as this Instant Pot Chinese sausage rice. I would not have imagined I could cook gluey rice in an Instant Pot without soaking. But from now on, this will be my go-to method acting .

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Instant Pot Chinese Sausage Rice

4.36

from

17

votes taiwanese sausage rice made comfortable using the Instant Pot. No rice soak required, minimal active cook time, and perfect results. The rich and savory awkward rice is seasoned with soy sauce and mix with angelic taiwanese blimp and crunchy water chestnuts. It ’ s a arrant one-pot weekday dinner !

Author:

Maggie Zhu

Prep Time:

20

minutes

Cook Time:

20

minutes

Total Time:

40

minutes

Servings:

8

servings

Print Recipe
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Ingredients

• 2 1/2 cups glutinous rice ( long granulate or short grain awkward rice ) ( *Footnote 1 )
• 4 tablespoons unsalted butter
• 2 large shallots , sliced ( or 1 onion )
• 8 ( about 0.5 oz / 15 gram ) dried shiitake mushrooms ( medium-sized )
• 5 links ( 7 oz / 200 thousand ) Chinese sausage, sliced
• 1/4 cup Shaoxing wine ( or dry sherry )
• 2 cups chicken broth ( *Footnote 2 )
• 1 cup whole water chestnuts , sliced
• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce ( or soy sauce ) ( *Footnote 3 )
• 1/2 teaspoon salt
• 2 green onions , thinly sliced, for garnishee

Instructions

Prep

• Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a eddy motion, then drain the water.

  Read more: Frozen Chow Mein Noodles Recipes

• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.

• Cut the pillow of the ingredients while rehydrating the mushrooms .

Instant Pot

• turn on the “ Saute ” serve on your Instant Pot and wait until it ’ sulfur heated. Add the butter and stir a few times until it melts .
• Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. then spread the ingredients into a individual layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so .
• Add the chinese blimp. Cook and bustle until the edges turn golden and crisp, 2 minutes .
• decant in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bed of the pan. Cook until the wine has evaporated wholly .

• Turn off “Saute”. Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.

• Cover the Instant Pot and seal the valve. Set on “Rice” for 12 minutes.

• once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast free by using a long spatula or other utensil to rotate the valve to “ Venting ” ( or use the free button on your Instant Pot lid ). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release .
• Fluff the rice and garnish with slice green onions .
• Serve hot as a main or side dish .
• Store the leftovers in a sealed container in the electric refrigerator for up to 3 days or in the deep-freeze for 1 calendar month. reheat in the microwave before serving .

Notes

1. I used the standard US measuring cup (8 oz. / 240 ml), not the rice cup that comes with your rice cooker.
2. If you prefer slightly chewy rice, reduce the chicken stock to 1 1/2 cup.
3. You can use soy sauce to replace dark soy sauce, but your rice will have a lighter color.

Nutrition

Serving:

1

serving

,

Calories:

365

kcal

,

Carbohydrates:

59.4

g

,

Protein:

10.8

g

,

Fat:

8.1

g

,

Saturated Fat:

3

g

,

Cholesterol:

21

mg

,

Sodium:

767

mg

,

Potassium:

336

mg

,

Fiber:

1.6

g

,

Sugar:

1.8

g

,

Calcium:

31

mg

,

Iron:

3

mg

Did You Make This Recipe ?

Don ’ thymine forget the stopping point step ! Tag me @ OmnivoresCookbook and # OmnivoresCookbook on Instagram !

More Instant Pot recipes

Lilja Walter is a part of the Omnivore ’ s Cookbook team and worked closely with Maggie to develop and test this recipe .

source : http://heyreviewfood.com
Category : CHINESE FOOD