Best 2 Chicken And Chinese Sausage Rice Hot Pot Recipes
Indulge in the delightful fusion of flavors with Chicken and Chinese Sausage Rice Hot Pot, a cherished dish that combines the savory richness of Chinese sausage with the comforting warmth of rice. This culinary masterpiece is a symphony of textures and tastes, featuring tender chicken, succulent sausage, aromatic vegetables, and fluffy rice, all harmoniously simmering in a flavorful broth.
Embark on a culinary journey with our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Cantonese-style hot pot to the modern renditions infused with international influences, these recipes cater to diverse palates and preferences.
Savor the authentic flavors of the Classic Chicken and Chinese Sausage Rice Hot Pot, where the harmonious blend of ingredients shines through. For a spicy kick, try the Szechuan Chicken and Sausage Hot Pot, where fiery chilies and aromatic spices create an exhilarating symphony of flavors.
If you prefer a milder taste, the Taiwanese Chicken and Sausage Hot Pot offers a comforting embrace with its delicate broth and tender ingredients. For a vegetarian delight, the Vegetable and Tofu Hot Pot is a flavorful and nutritious option, showcasing the natural goodness of fresh vegetables and silky tofu.
No matter your taste preferences, our comprehensive guide to Chicken and Chinese Sausage Rice Hot Pot recipes has something for everyone. So, gather your loved ones, fire up the stove, and embark on a culinary adventure that promises to warm your hearts and tantalize your taste buds.
ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE
This might be my favorite all-in-one meal! The tangy and spicy orange chicken is reminiscent of my childhood and the Chinese sausage fried rice brings me back to my Asian heritage. This recipe is delicious at all times of the day, but really hits the spot after a fun night out! It may be a bit more difficult than other recipes, but the outcome is worth the effort... believe me!
Provided by Jordan Andino
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 27
Steps:
- For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
- Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
- For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
- For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
- Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
- Pour the hot sauce over the fried chicken. Serve with the rice.
CHICKEN AND CHINESE SAUSAGE RICE HOT POT
Steps:
- Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving. Plating: Serve rice pot family style with rice bowls and chopsticks.
Tips:
- To achieve the best flavor, use high-quality chicken and Chinese sausage. Look for ones that are fresh and have no signs of spoilage.
- When cooking the rice, be sure to use a pot that is large enough to accommodate all of the ingredients. This will prevent the rice from becoming too sticky or mushy.
- If you don't have Chinese sausage, you can substitute another type of sausage, such as Italian sausage or chorizo. Just be sure to adjust the seasoning accordingly.
- This dish can be made ahead of time and reheated when you're ready to serve. Simply store the leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve this dish with your favorite sides, such as steamed vegetables, fried eggs, or a simple salad.
Conclusion:
With its savory flavors and comforting texture, this chicken and Chinese sausage rice hot pot is sure to become a family favorite. It's a great dish to serve on a cold night or when you're looking for something hearty and satisfying. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're in the mood for a delicious and easy one-pot meal, give this chicken and Chinese sausage rice hot pot a try.
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