👨‍🍳 作り方

1. 1

   Rinse the jasmine rice under cold running water until the water runs clear. Drain well. Transfer the rinsed rice to a medium pot or rice cooker pot. Add the 2 cups of water for cooking the rice.

   ⏱️ 5 minutes
2. 2

   Arrange the sliced lap cheong evenly over the surface of the rice and water. Ensure the pieces are not overlapping too much to allow for even steaming.

   ⏱️ 3 minutes
3. 3

   Cover the pot tightly. If using a stovetop pot, bring the water to a boil over medium-high heat, then reduce heat to low and simmer for 20-25 minutes, or until all the water is absorbed and the rice is cooked. If using a rice cooker, select the standard white rice setting. The sausage fat will render and drip into the rice as it cooks, infusing it with flavor.

   ⏱️ 20-25 minutes
4. 4

   While the rice is cooking, prepare the bok choy. Bring 2 cups of water to a boil in a separate pot or a wide pan. Add the bok choy and blanch for 1-2 minutes until the leaves are wilted and bright green, but still have a slight crispness. Immediately remove the bok choy and plunge into ice water to stop the cooking, then drain well.

   ⏱️ 5 minutes
5. 5

   In a small bowl, whisk together the soy sauce and sesame oil to create the serving sauce. Adjust to your taste if desired.

   ⏱️ 1 minute
6. 6

   Once the rice is cooked, fluff it gently with a fork. Serve the lap cheong and rice in bowls. Arrange the blanched bok choy alongside the rice. Drizzle the soy-sesame sauce over the rice and sausage just before serving.

   ⏱️ 1 minute