As I said, the Sichuan Celery Salad is great paired with fatty meats, in this case, Chinese sausage. While I normally put Chinese sausage in fried rice, I was inspired by the claypot rice with frog legs and Chinese sausage that I once ordered at Macau Street - Monterey Park.
Since this is such a simple dish, make sure the lap xuong (Vietnamese/Chinese sausage) that you buy is good quality. My family prefers the Chinese sausage from Quang Tran, Inc. - Rosemead. It's a little pricier than what you find in the supermarket, but it's the best.
Claypot Rice with Chinese Sausage
For 4 servings, you'll need:
2 cups rice, cooked
2 to 3 Chinese sausages, sliced
2 tsp soy sauce
This is a super simple recipe. If you missed it, read my primer on "How to Cook Rice on the Stove Top." Measure out 2 cups of rice (a rice cup is equivalent to 3/4 of an American measuring cup). Rinse the rice and fill the water until it reaches the first notch of your index finger, or about 1 inch.
Cover and cook the rice on medium-low for about 15 minutes, until the rice is almost done, but not quite.
Slice and add the Chinese sausages on top. Drizzle a few tsps of soy sauce.
Cover and let the Chinese sausage steam and flavor the rice for another 10 to 15 minutes.
See? Choosing good quality Chinese sausage makes all the difference when a dish is this simple.
Other claypot dishes:
Ca Kho To (Vietnamese Braised Catfish in a Claypot)
Chinese Claypot Rice with Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice)
1 year ago today, "50 Great Appetizers" by Pamela Sheldon Johns.
2 years ago today, Chong Kneas Floating Village - Tonle Sap (Great Lake) - Cambodia.
2 years ago today, peas! That I grew on a narrow strip of dirt between the concrete and the fence.