- Washed and drained long-grain Rice. Long beans cut to abt an-inch long. There are a variety of Long-bean out in the market, get the long, straight, thin green ones.
- Soaked Dried-shrimp, sliced Shallot, Ginger strips, roughly chopped Chinese sausage (de-skinned), keep a few thinly sliced pieces just for garnishing.
- Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. A dash of Dark soy for coloring. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sautéing the sliced Shallot to golden brown on medium/low heat. Dish out to drain off excess oil, set aside. With the same oil, do the same with the dried Shrimp. Again dish out to drain excess oil. Set aside.
With the same oil, sauté some finely chopped Garlic til aromatic. Add the chopped Chinese sausage and sauté again to aromatic. Turn the heat to medium, add the Long-bean and continue to sauté for another 2/3 mins. Add all Seasoning Ingredients.
Add the rice and Dark soy, mix well. Continue to sauté, making sure everything are blend together and rice starts to dry. Transfer to Rice-cooker and cook as usual (U might wanna use less water as the Rice is already partly cooked).
DO THIS STEP QUICK – When the Rice is half-cooked with water almost dried up (with little watery bubbles), loosen the rice and add both the Golden brown Shallot (leave a little for garnishing) and dried Shrimps and mix well with chopsticks or fork. At this point U can adjust ur seasoning. Re-cover and let the rice continue to cook as usual. When ready to serve, again loosen everything with chopsticks and ur pot of “Hakka Long-Bean Rice” is ready to be served hot.