Taiwanese Sausage on Sticky Rice (大腸包小腸)

Ingredients

• 1 cup Sticky Rice
• 1 1/4 cups Water
• 2 links Taiwanese Sausage
• 1 tbsp Soy Sauce
• 1/2 tsp Sesame Oil
• 1 clove Garlic
• 2 tbsp Pickled Mustard Greens
• 2 tbsp Cilantro

Instructions

1. 1Measure the 1 cup of sticky rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Transfer the rinsed 1 cup of sticky rice and the 1 1/4 cups of water to a rice cooker. Cook the rice using the rice cooker's 'white rice' or 'sticky rice' setting for 20-30 minutes, or until all the water is absorbed and the rice is tender.
2. 2While the sticky rice cooks, place the 2 links of Taiwanese sausage in a cold, dry 10-inch non-stick skillet. Turn the heat to medium (350°F / 175°C) and cook the sausages for 10-15 minutes, turning them occasionally, until they are browned on all sides and cooked through. The internal temperature of the sausages should reach 165°F (74°C).
3. 3Once the sticky rice is cooked, transfer it to a medium bowl. Mince the 1 clove of garlic. Add the 1 tablespoon of soy sauce, the 1/2 teaspoon of sesame oil, and the minced 1 clove of garlic to the cooked rice. Gently mix everything together until the rice is evenly coated.
4. 4Place the 2 cooked Taiwanese sausages on a cutting board. Using a sharp knife, carefully cut each sausage in half lengthwise, stopping about 1/4 inch (0.6 cm) from the bottom so that they open like a book but remain connected.
5. 5Open one of the cut Taiwanese sausages to create a pocket. Spoon half of the sticky rice mixture into the opened sausage, pressing it gently to fill the space. Repeat this process with the second Taiwanese sausage.
6. 6Chop the 2 tablespoons of cilantro. Top the sticky rice filling in each sausage with the 2 tablespoons of pickled mustard greens and the chopped 2 tablespoons of cilantro. Serve immediately.

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