Fried Rice With Chinese Sausage, Cabbage, and Torch <em>Hei</em> Recipe
Ingredients (14)
- 2 tablespoons (30ml) chicken broth
- 1 tablespoon (15ml) Shaoxing wine (see note)
- 1 teaspoon (5ml) soy sauce
- 1 teaspoon (5ml) toasted sesame oil
- 1 teaspoon (5g) sugar
- 1 large garlic clove (5g), finely grated
- 1/4 teaspoon white pepper
- 3 tablespoons (45ml) vegetable oil, divided
- 2 cups cooked white or jasmine rice (12 ounces; 350g)
- Kosher salt
- 8 ounces (225g) Napa cabbage , cut into 1/2-inch pieces
- 4 ounces (112g) Chinese sausage, boiled and cut into 1/4-inch pieces (see note)
- 3 ounces (85g) frozen peas
- 2 scallions (30g), thinly sliced
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1 oz. Tanqueray No. Ten Gin
- 0.75 oz. Bitter Aperitif
- 1 oz. Tawny Port
- Orange Zest Garnish
- Grated Nutmeg Garnish
- Star Anise Garnish
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