Description
A stall snack where 'Nuo Mi Chang'—pork casings stuffed with soaked sticky rice, peanuts, and shallots, then steamed—is sliced and eaten with garlic soy sauce.
Restaurants serving Sliced Sticky Rice Sausage
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork casings
- Long-grain glutinous rice
- Peanuts
- Fried shallots
- Garlic
- Thick soy sauce
Instructions
- [Authentic Recipe]
- [Ingredients] Soak long-grain glutinous rice for hours. Salt-boil raw peanuts until soft. Sauté massive You Cong Su (fried shallots) and dried shrimp.
- Mix rice, peanuts, and shallots in a bowl, season very lightly with soy sauce, salt, five-spice, and white pepper.
- Use a funnel to stuff this rice mixture into pork casings (thoroughly salt-rubbed to remove odor) (fill to 70-80% as rice expands when steamed, preventing bursting).
- Tie into links with string, steam for 1-
- hours until the sticky rice is chewy and soft.
- At stalls, this whole sausage is sliced into rings upon order.
- Plate, and serve generously with special 'garlic Jiangyou Gao (sweet thick soy sauce)', chili sauce, and shredded ginger.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Garlic aroma
Substitutes at Japanese supermarkets
Store-bought vacuum-packed Nuo Mi Chang
Pairing
Xiangchang(Sweet Taiwanese meat sausage)
Trivia
[For Everyone] Famous as the bun in 'Da Chang Bao Xiao Chang', but eating it sliced alone is a massive staple Xiaochi. The rustic sweetness of rice and peanuts matches abnormally well with the intense garlic soy sauce.
Eating tips & etiquette
[Unique Eating] Dip the sliced chewy rice sausage heavily into garlic soy, place a few shreds of ginger on top, and stuff it in your mouth in one bite!
Allergen
Pork, Peanuts, Soy, Wheat