Put the long grain rice in a saucepan with the soup and heat. Tie bay spice and peppercorns in a muslin bag or fill in a tea egg. Add to the long-grain rice. Steam the long grain rice in the soup for 20 minutes. Cool and discard tea gauze bag or tea egg.
Put corn kernels and peas in colander to drain. Finely chop the sausage into thin slices. Finely dice the cheese. Rinse, clean and finely chop scallions and chives.
Mix vinegar, mustard, salt and pepper. Whisk in the oil to make a creamy salad dressing.
Add the chives and spring onions and allow to infuse.
Add the sausage, peas, hominy and cheese to the dressing along with the long grain rice. Whisk everything together properly. Let stand for another 1/2 hour, then serve.
The recipe is great as a party salad.
Our tip: Always use fresh chives if possible!
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