Cantonese food is the origin of many of China’s most popular dishes. Among the most famous is Cantonese sausage, a sweet cured meat often used in cooking rice.
- 2 links Cantonese sausage
- 1 head broccoli
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 1 egg
- Wash the rice until the water runs clear. Add one-and-a-half parts water and some oil. Stir and soak for an hour.
- Clean the broccoli and soak it in salt water 15 minutes. Rinse it clean in fresh water, then blanch the broccoli in boiling water and set it aside.
- Soak the Cantonese sausage in fresh water for 5 minutes. Cut the sausage into thin and short pieces.
- Cut the ginger into big pieces.
- Turn off the steamer when the rice is almost done. Add the sausage on one side of the ginger and put the broccoli on the other. Break an egg in the middle.
- Turn on the steamer and steam for 20 minutes. All it to stand for another 10 minutes.
- Combine the dark soy sauce, light soy sauce, sugar and sesame oil. Add some warm water to dissolve the sugar.
- Pour the sauce onto the rice, or serve the rice and spoon out the sauce according to personal preference.