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Chinese sausage is delicious in a rice stuffing or dressing for poultry. It's also great with chicken in glutinous (sticky) rice in lotus leaves. I also have a fantastic recipe from Joyce Jue called Stir-fried Rice Noodles with Shellfish and Bok Choy -- it contains sausage, shrimp, mussels or clams, chicken, bok choy and fun, and it's absolutely delicious. I also like long beans stir-fried with Chinese sausage -- I have a very good recipe for this from Grace Young's visit to the Cooking Live television show. And finally, I have a nice recipe for meatballs that includes both ground beef and Chinese sausage -- it's from Martin Yan.
If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. Some kinds will be made with liver, some will be dry to the point of rock-hardness, some will use soy sauce and others, a more straightforward mixture of sugar and fatty pork.
What unifies all kinds of Chinese sausage is an extremely sweet flavor and an emulsified texture that makes even the fresher links taste like meat candy.
When shopping for Chinese sausage it's helpful to keep in mind what dish you want to make. While the links will vary in degrees of sweetness and dryness, the smoked, shriveled kind of Chinese sausage tends to be too dry to use in lieu of regular sausage. The driest of the bunch is so firm that soaking the links in water, as you would do for hard Chinese bacon, is the best way to bring out the flavors and textures of the sausage.
Due to the meat's dryness and intensity in flavor, the sausage is often used as a flavor component in other dishes. Links are diced and rendered, until only a hint of the actual sausage is left. Chinese sausage shows up in turnip cake, for instance, and if you frequent the dim sum carts, you'll notice it in a variety of other snacks like the various deep-fried taro root concoctions.
If you'd prefer something that tastes closer to what we think of as a juicy sausage stuffed in a crispy casing, then look for the fresh variety of Chinese sausage. Significantly less shriveled and softer, the links will feel greasy and contain discernible chunks of pearly-white fat. Because of the higher-than-average fat and sugar content, this kind of Chinese sausage browns quickly and renders a lot of lard, making it an ideal component in stir-fries.
While slices of Chinese sausage are good in any stir-fry, my favorite way to use them is in a rice or noodle dish, so the staple soaks ups the fat rendered from the sausage. Used in fried rice, the sausages impart a rich taste to each kernel.
The only trick to using fresh lap cheong is to carefully monitor the browning process, as the sugar content in the meat makes the slices of sausage easy to scorch. Otherwise, just keep your fried rice simple: when the sausage is this unbelievably fatty and sweet, adding too many ingredients to the wok would just be overkill.
Sticky Rice with Chinese Sausage
This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.
ingredients
3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Special equipment: a wok
Garnish: thinly sliced scallion greens
preparation
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
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Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese sausage Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
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