Ingredients

30g Chinese sausage, 25g fresh peas, 75g long grain rice, 2 mandarin oranges

Methods

1

Preparation: 30g Chinese sausage, 25g fresh peas, 75g long grain rice, 2 mandarin oranges

2

Prepare the surface of the mandarin oranges, and then cut the surface of the mandarin oranges in a circle one-quarter of the way down from the stalks with a knife. The edge of the knife should just touch the flesh of the fruit without scratching it.

3

Gently peel the tops off.

4

Insert a thin-bladed spoon between the flesh and the skin, turning in a circle as you go down deeper to separate the flesh from the skin.

5

Then use your thumb to push most of the pulp out from the bottom.

6

And then use a spoon to peel off the connection at the bottom.

7

Remove the complete orange flesh, leaving the empty shell intact.

8

Rinse the chanterelles in water, drain and set aside.

9

Dice the salami into small pieces,

10

Take 5 cloves of the pulp and cut them into small pieces,

11

And then pour the chopped orange flesh into a bowl with the rice, peas, and the diced salami, and mix well.

12

And then squeeze the orange juice out of the remaining pulp, discarding the pulp.

13

Place the rice mixture into the orange bowl, about 8 minutes full.

14

Pour in the orange juice, not over the ingredients, and level with the surface of the orange bowl.

15

Place in rice cooker steamer drawer,

16

Cover and simmer with rice underneath steamer drawer.

17

End of cooking,

18

Remove the lid,

19

Put out the pot.