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Salt-cured meats and sausages are steamed over rice, infusing each grain with smoky, savory richness. This protein-packed Shanghai family tradition is a wintertime delicacy.
Rinse the long grain white rice in cold water until the water runs mostly clear, then drain well.
Add the rinsed rice to a heavy-bottomed pot or rice cooker with 2.25 cups of water. Layer the ginger slices on top.
Place the Chinese sausage and cured pork belly evenly over the rice, keeping the pieces whole for best flavor infusion. Do not submerge them in water.
If using a pot, bring to a simmer uncovered over medium-high heat; once bubbling appears, cover tightly, reduce heat to very low, and steam for 35 minutes. For a rice cooker, use the normal white rice setting.
Once done, let the pot sit covered for 10 minutes off heat to finish steaming. Remove cured meats, slice thinly, and return to the rice. Drizzle with soy sauce, dark soy sauce, sesame oil, and sugar while gently fluffing rice for even seasoning.
