Chinese Sausage & Abalone Steamed Rice

By Kittipat Esposito for Ocean Road Abalone

Chinese Sausage & Abalone Steamed Rice is a warm and comforting dish made with Ocean Road Abalone canned abalone, Chinese sausage, tender pork, prawns and earthy shiitake mushrooms. The rice absorbs the savoury abalone and mushroom liquid as it cooks, creating a rich, aromatic dish full of layered flavour.

One of the best parts of this dish is the slightly sticky, golden rice at the bottom of the pot. Whether you are sharing it at the table or sneaking a little extra from the pan, it is often the most fought-over part of the meal.

Perfect for Lunar New Year, a festive gathering or a cosy family dinner, this dish turns canned abalone into a generous, restaurant-style meal made for sharing.

Why you'll love this recipe 

• Rich, layered flavour: Chinese sausage, tender abalone, prawns and shiitake mushrooms combine with seasoned rice for a deeply savoury dish.
• Simple yet impressive: It can be cooked in a rice cooker or steamer, making it approachable while still feeling special.
• Perfect for sharing: A complete one-pot meal that works well for family dinners, celebrations or banquet-style meals.
  

Serves: 4
Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: About 1 hour
Allergens: Contains shellfish, crustacean, soy, oyster sauce and pork. May contain gluten depending on sauces used. Dairy-free.

Recipe note
This recipe uses both the canned abalone and the reserved can liquid. The liquid helps season the rice, while the sliced abalone is added near the end of cooking to keep it tender.

Ingredients

• 440g rice, washed and drained
• 127g Chinese sausage, sliced
• 130g Ocean Road Abalone canned abalone, drained, liquid reserved
• 100g pork fillet, sliced
• 100g prawns, peeled and deveined
• 4 dried shiitake mushrooms, soaked and quartered, liquid reserved
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 15g garlic, crushed
• 10g ginger, crushed
• 40g ginger, sliced
• 4 tbsp oil
• 1/8 tsp bicarb soda
• 10ml cooking wine
  

Tips for Success Use the reserved liquid: Use the liquid from the canned abalone and soaked shiitake mushrooms as part of the cooking liquid for the rice. Add the abalone near the end: Canned abalone is already tender, so adding it late helps prevent it from becoming overcooked. Layer ingredients carefully: Placing sliced ginger at the bottom of the rice cooker or bowl helps prevent sticking and adds aromatic warmth. Stir the rice well before cooking: This helps evenly distribute the seasoning, oil and aromatics through the rice.

Serving Suggestions Garnish with fresh coriander, spring onion or celery for colour and freshness. Serve as a standalone meal or pair with steamed greens such as bok choy, Chinese broccoli or broccolini. Perfect for Lunar New Year, family celebrations or any occasion that calls for a comforting one-pot dish.

Method

Step 1: Prepare the Pork Fillet

1. Marinate the sliced pork fillet with bicarb soda and cooking wine. Set aside while preparing the other ingredients.

Step 2: Prepare the abalone

1. Drain the canned abalone, reserving the liquid.
2. Slice the abalone and set aside. The reserved abalone liquid will be used as part of the cooking liquid for the rice.

Step 3: Cook the ingredients

1. Heat oil in a pan over medium heat. Add the sliced Chinese sausage and cook for a few minutes until the fat begins to render.
2. Remove the sausage and set aside.
3. In the same pan, briefly cook the shiitake mushrooms, then remove and set aside.
4. Add the prawns and cook briefly until just coloured. Remove and set aside.
5. Add the crushed garlic and crushed ginger to the pan. Sauté until fragrant.
6. Add the marinated pork and cook until half done.
7. Add the washed rice to the pan with the pork and stir well.
8. Season with soy sauce, oyster sauce, sugar and white pepper. Keep stirring until evenly combined.
9. Return the Chinese sausage, mushrooms and half of the prawns to the pan. Mix well, then turn off the heat.

Step 4: Cook the rice

Rice Cooker Method:

1. Place the sliced ginger at the bottom of the rice cooker.
2. Transfer the rice mixture to the cooker.
3. Add 2 3/4 cups total liquid, using the reserved abalone liquid and mushroom soaking liquid first, then topping up with water if needed.
4. Turn on the rice cooker.
5. After 15 minutes, gently place the sliced abalone and remaining prawns on top of the rice. Continue cooking until the rice is fully cooked.

Steamer Method:

1. Preheat a steamer.
2. Place the sliced ginger at the bottom of a heatproof bowl.
3. Add the rice mixture and 2 3/4 cups total liquid, using the reserved abalone liquid and mushroom soaking liquid first, then topping up with water if needed.
4. Place the bowl in the steamer once the water is boiling.
5. Steam until the rice is nearly cooked, then gently place the sliced abalone and remaining prawns on top. Continue steaming until the rice is fully cooked.

Step 5: Rest and serve

1. Rest the rice for 5 minutes before serving.
2. Garnish with coriander, spring onion or celery.
3. Serve warm as a complete meal or alongside steamed Asian greens.

Chinese Sausage & Abalone Steamed Rice is a comforting, savoury and satisfying dish that brings together tender canned abalone, aromatic rice and rich Asian flavours. It is simple enough for a family meal, but special enough to serve for celebrations.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm.

Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand and enjoys working with abalone, incorporating other locally grown produce and a wide range of Asian ingredients. Kittipat also delights in European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious.

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