Xiang Chang is the fresh version of Lup Cheong, a sweet Chinese sausage. (Lup Cheong being the dried version.)
I wanted to try making a dish that my mom used to make in her rice cooker using mochi rice (glutenous rice).
I couldn't find a recipe for it on the web, but found a recipe in a local cookbook I had.
It called for cooking the mochi rice then stirring other ingredients.
The original recipe called for bacon and shiitake, both of which I didn't have.
I instead used what I did have and put in some eringi and the xiang chang.
The recipe adds oyster sauce and some shoyu and I did just that, but there was something lacking...flavor.
After having this for breakfast with a sunny side up egg, I emailed my mom and she told me that she adds chicken stock when she cooks the rice.
I have one more piece of xiang chang in the freezer, I'll add chicken consomme blocks when I cook the rice this time, I hope it will turn out nicely.
I gotta share with you a funny story about this dish. When I served it to Satoshi the other day, he takes a bite and says, "tastes like mochi rice". I told him, "that's because it is"...oh, well, I thought it was funny.
*we're off on a little excursion...I'll moderate comments when I get back.