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You are watching: How To Cook Chinese Sausage
Chinese Sausage has a unique flavor, a delicious mix of sweet and savory. Serve it up with some rice and slathered in a rich and sweet soy sauce – so good!
Why This Chinese Sausage And Rice Is So Good
- A delicious way to cook Chinese sausage
- An addictive savory sweet soy sauce
- A quick alternative to take out
- Only a handful of ingredients needed
- Long grain jasmine rice
- Chinese sausage
For The Sweet Soy Sauce
- Cooking oil
- Garlic cloves, shallots
- Soy sauce, dark soy sauce
- Chinese rice wine or dry sherry
- Asian sesame oil
How To Make This Chinese Sausage And Rice – Step By Step
What Is Chinese Sausage?
Sweet-salty, smokey, savory and unctuous with little pockets of fat that just melt during cooking. Think of candied bacon. Or when maple syrup from your pancake pools onto your thick bacon. That’s about the closest I can get to a description.
Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage usually steamed or diced and stir-fried in a wok.
Chinese sausage is unlike any meat you’ve ever eaten before. “Lap Cheong” 臘腸 is made most popularly from pork and fat. The sausage is marinated, salted and smoked. You can also find Chinese sausage made from duck liver or pork liver too (darker deep reddish/brown color).
How to Store This Sausage
Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer.
I prefer Chinese sausage WITHOUT liver. Read the package carefully – the liver sausage is darker, like a blood-red color. Regular pork-based Chinese sausage is a dull-brick red color.
If you’ve got a Chinatown in your area, sometimes you’ll find Chinese sausage hanging by string like the photo above! (photo source)
Easiest Way to Cook Chinese Sausage
The easiest way to cook Chinese sausage is to snuggle the links into the same pot (or rice cooker) you are cooking rice. The fatty sausage will cook and flavor the rice at the same time.
Sweet Soy Sauce to Drizzle over Rice
Years ago, Mom taught me her recipe for a simple sweet soy sauce. This is a sauce that you’ll find drizzled on Chinese Clay Pot Chicken & Rice. We love this sweet soy sauce just with Chinese Sausage and rice.
The sauce starts with flavoring oil with garlic and shallots in the wok, and adding a combination of soy sauce, dark soy sauce and rice wine.
Dark soy sauce is a dark, thick, sweeter, less-salty soy sauce used in braises and sauces.
If you don’t have dark soy sauce, that’s okay. Substitute with regular soy sauce and a teaspoon of honey or molasses.
Top Tips For Chinese Sausage And Rice
- Rinse the rice before cooking, to remove the starch.
- The sweet soy sauce is optional, this dish has a lot of flavor on it’s own.
- When the rice has finished cooking, don’t open the lid right away, let the rice steam for 5 mins.
- You can use rice wine or dry sherry.
Chinese Sausage and Rice Recipe Video
Featuring “Cupcake Marshall” courtesy of Bluedot
More Chinese Sausage Recipes
- Pressure Cooker Chinese Sausage and Brown Rice
- Brussels Sprouts with Chinese Sausage
- Chinese Sweet & Sour Spare Ribs Recipe
- Chinese Bird’s Nest Soup Recipe
Have you tried this Chinese Sausage and Rice recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!