One Pot Rice with Bamboo Shoot and Chinese Sausage
臘腸筍燜飯
Bamboo shoots are usually harvested during spring and winter. Spring bamboo shoots are tender and sweet, and winter ones are crispy and with deeper flavour. It’s Spring already and freshly harvested bamboo shoot is the symbol of spring. It’s one of my favourite vegetable of the season but fresh ones won’t be in season for a long period, only available for about a month. Luckily, those vacuum packed bamboo shoots are available almost year round and in most Chinese grocery stores. You would be lucky once you obtain sun-dried bamboo shoot. As a half-Hakka, braised dried bamboo shoot with pork belly is a real delicacy. Guangning, of Canton province in China, the hometown of my late grandpa, produces bamboo shoot products in good quality, especially dried bamboo shoot.
Check my other bamboo shoot recipes –
Bamboo Shoot and Chicken Soup
Stir-fried Bamboo Shoot with Pork Belly in Dou-ban Sauce
Hakka Braised Dry Bamboo Shoot with Pork Belly
In this recipe, I would make a simple one pot rice with fresh bamboo shoot and Cantonese sausage. Bamboo shoot is a lean vegetable and needs fat or fat meat to cook with to boost the flavour. You could use the most commonly seen Cantonese pork sausage, or any salted dried meat or sausage, such as bacon, ham, chorizo, pancetta, etc.
Check my instruction on ‘how to steam rice in cast iron pot’ –
How to cook brown rice in cast iron pot
How to cook steamed rice with cast iron pot
And my other pot rice recipes –
Nam-yu Chicken and Chinese sausage Claypot Rice (cast iron cooking)
Spare Ribs Claypot rice (cast iron cooking)
How to prepare fresh bamboo shoot
Only the creamy tender stem inside can be eaten, so you need to peel and cut off any tough fibrous parts –
- Wipe away the mud on the surface;
- With a sharp knife, score the outer tough leaves all the way from the bottom to the tip;
- Remove the leaves from the cut;
- Shave off the rough surface with a knife and cut off the tough bottom, about 1cm. Feel the texture when do the cutting, it shouldn’t be too woody;
Fresh bamboo shoots contain cyanogenic glycosides, so it needs to be boiled in water to remove the toxin and the bitterness –
- You could slice, cut to chunks or halve before blanching;
- Bring a pot of water to boil, put in a pinch of salt, then boil the bamboo shoot for 5 minutes;
- Drain the water then soak the bamboo shoot in cold water to reserve the crispiness.
Vacuum packed boiled bamboo shoot is available in most Chinese grocery stores. You may see some white powdery stuff in the inner folds once you cut apart. Don’t worry, this may be seen even in fresh bamboo shoot. It is amino acid in the protein, naturally contained in bamboo shoot. It’s not harmful but may affect the texture so you could –
- carefully remove it with your fingertip;
- or rinse in water;
- or brush them off with toothbrush.
Recipe
Ingredients – for 4 serving
- Fresh bamboo shoot, 1, about 300g peeled, or 1 boiled bamboo shoot
- Cantonese sausage/Chinese sausage, 2, 1 pork sausage and 1 goose liver sausage. Liver sausage is optional, you could use the most commonly seen Cantonese pork sausage, or any salted dried meat or sausage, such as bacon, ham, chorizo, pancetta, etc.
- Rice, 200g. I prefer blended rice, 100g of usual white medium grain rice and 100g or brown rice. Or you just use the most usual jasmine rice.
- Dried mini shrimp, 2tbsp
- Green peas, 1/2cup
- Minced ginger, 1tsp
- Salt, 1/2tsp
- Oil, 1tbsp
- Light soy sauce, 2tbsp
- Water, 400ml
How to do –
- Rice washed and soaked in 400ml water; sausage sliced; dried shrimp soaked in water;
- Bamboo shoot peeled, shaved away the tough part, and cut to small slices; boiled in a pot of boiling water for at least 5 minutes, drained then keep in cold water;
3. In a cast iron pot or earthen pot, put in the rice and the water, 1tbsp of oil, 1/2tsp of salt, and 1tsp of minced ginger, mix;
4. Place the bamboo shoot on the rice and sprinkle the mini shrimps on also. Lid on, bring to boil in high heat then turn down to low heat, cook for 10 minutes till the rice set;
5. Place the sausage on the rice, keep cooking in low heat for 15 more minutes;
6. Sprinkle a handful of green peas on the rice, lid on and turn up to medium heat till you can smell a little charcoal fragrance from the rice, turn off the heat but keep the lid on for 15 minutes;
7. Season the rice with a little light soy sauce.
用料
- 笋 1个，去皮后300克
- 腊肠 1根
- 膶肠 1根
- 大米 100克
- 糙米 100克
- 虾米 2汤匙
- 豌豆 半量杯
- 姜蓉 1茶匙
- 清水 400毫升
做法
- 米洗干净后放400毫升水泡着。我喜欢用混合米；腊肠斜切片，虾米泡水；
- 笋表皮竖划一刀，掰去硬壳，削走表面和根部纤维粗的部分，切小片；
- 笋料理前先焯水约5分钟去涩味。水里面可以放一点盐，焯好后马上滤水再用凉水浸泡保持笋的脆度；
- 泡过的米连水一起倒入铸铁锅或陶锅，放1汤匙油、半茶匙盐、1茶匙姜蓉，搅拌一下；铺上笋片，撒上稍微泡过的虾米后，盖上锅盖，大火煮沸，转小火煮10分钟至饭成型；
- 铺上腊肠，继续小火焖煮15分钟；
- 撒一点豌豆，盖上锅盖，转中火焖约2分钟直至闻到一点焦香味，即可关火。继续焖15分钟，这样锅巴会比较容易铲起；
- 吃之前淋一点生抽，轻轻搅拌一下就可以吃啦。
- 如果买的是真空包装的水煮笋，里面出现这种白色物质，是蛋白质的分解物-氨基酸，无害但影响口感，用牙刷轻轻地刷掉就可以，有时候即使在鲜笋里也会有
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