-
1
Mix together all the ingredients except the pork and canola oil.
-
2
Add the pork and mix well.
-
3
Cover and refrigerate for 6 hours or overnight.
-
4
Heat 2 TBL canola or peanut oil in a large pan on the stove and fry the pork mixture into crumbles until no longer pink and most of the liquid has evaporated.
-
5
Pour the cooked pork mixture into colander to drain fat, and let cool.
-
6
Use the seasoned sausage in any dish. Keeps for a week.
-
7
In a medium saucepan, place the adzuki beans with the chicken stock, salt, and five spice powder. Bring to a boil and simmer gently for 20 minutes.
-
8
After 20 minutes, add the rice and continue to cook another 20 minutes until the liquid is absorbed and rice is cooked.
-
9
Once the rice and beans are cooked, heat the oil in a large wok or skillet until shimmering hot.
-
10
Quickly stir fry the ginger, scallions (reserve a few TBL to scatter on top later), chiles, and garlic for 2 minutes.
-
11
Add the sesame oil, Kecap Manis, and mix well, stir fry for another minute.
-
12
Add the Shaoxing wine and reduce for one more minute until most of the wine has evaporated.
-
13
Reduce heat, and add the water chestnuts, cook for one minute
-
14
Mix in the rice and beans and Chinese sausage mixture. Stir well and heat through.
-
15
Mound the red rice and beans into a large bowl, scatter remaining scallions on top and season to taste with soy sauce and siracha sauce or sambal olek. Serve a fried egg on top if you like!
