Chicken Sausage Rice

This recipe is one of my cooking experiments, inspired by the ‘Hainanese chicken rice’ which I used to have during my childhood in Brunei. It was a very popular choice for lunch for majority of Bruneians. I was in a mood for Chicken rice the other day, but was too lazy to go buy chicken, and since sausage was readily available in the freezer, decided to experiment with it. I must say, it came quite close to the real chicken rice, or maybe I was too hungry, either way I enjoyed it. Very soon I’ll be trying out the original chicken rice. For now here’s the Chicken Sausage rice.

Ingredients:

Chicken sausages – 4

Ginger – 1 tbsp, chopped

Garlic – 1 tbsp, chopped

Shallots – 1 tbsp, sliced

Pepper powder – ½ tsp

Garam masala powder – ¼ tsp

Honey – 1 tsp

Red wine – 2 tbsp

Oyster sauce – 1 tsp

Soy sauce – 1 ½ tbsp

Fish sauce – ½ tsp

Red chili oil – ½ tsp

Chilly vinegar – 1 tsp

Sugar – ½ tsp

Marinate the sausages in the above ingredients for 10 – 15 minutes.

Pan the marinated sausages and fry it’s in a little oil till it’s nicely browned, turn over and fry the other side too.

Add ½ cup water, cover and cook on very low flame for 10 minutes till the sauce starts to thicken.

Remove cover, do a taste-test for the sauce, add salt and sugar to taste if necessary.

Set this aside, and cut the sausages into desired pieces, pour half the sauce over it.

Keep the remaining half of the sauce on the pan for later use.

For the rice:

Cooked white rice – 2 cups

Ginger – 1 tbsp chopped

Garlic – 1 tbsp

Shallots – 1 tbsp

Chicken cube – 1, powdered (I used Maggi’s chicken cube)

Sesame oil – 1 tbsp

Kaffir lime leaves – 3 (I used dried leaves as I couldn’t get any fresh ones)

Red wine – 1 tbsp

Soy sauce – 1 tsp

Vinegar – ½ tsp

Water – ¼ cup

Remaining sauce from the sausages

Salt to taste

· Sauté the ingredients (except rice and water) in some oil.

· Add the rice, stir fry for 5 minutes.

· Add water and mix well, and cover the pan for 2 minutes on low heat.

Serve hot with the sausages on the side, some Soy-sesame-chili-vinegar sauce*, and some fresh cucumber slices.

* Soy-chili-vinegar sauce:

Soy sauce – 3 tbsp

Vinegar – 3 tbsp

Water – 3 tbsp

Sesame oil – 1 tbsp

Green chilies – 2, chopped

Salt to taste

Mix all the above together in a small bowl and serve alongside the rice.