Chinese sausage (waxed sausages or lap cheong) is flavorful on its own, you don't need any fancy recipes or prominent ingredients to disperse the flavor.
There are some varieties in cooking Chinese sausage, as simple as slicing and stir-frying with veggies (baby bok choy, cabbage shreds, leeks, snow peas, bamboo shoots etcetera), used for fried rice noodles or rice, an interesting accompaniment with waxed duck or chicken, steaming on top of rice to make it into one-pot dish, grilling over charcoal, made into puffy Chinese sausage roll, coupling with omelette or pairing with seafood (shrimp, scallops etcetera).
You might have a second thought when come to this greasy dried pork sausage due to its colourings, preservatives and highly seasoned. I think you'll feel less sinful if you cook it first to render out the fat before adding it to stir-fries or any other dish. You can either steam the Chinese sausage first or quickly blanch it in boiling water. Well, it really comes down to personal preference when cooking Chinese sausage, some people find the fat unhealthy, but on the other hand, fat imparts flavor in a dish. As for me, I opt for the later, besides discards some amount of fat, it also softens this dry and hard Chinese sausage when I first grabbed from a groceries store in a wet market in Lip Sin, Bayan Lepas.
This is another quick and easy recipe, if you do not wish to labour extensively in your kitchen.
2 chicken whole legs, cut into pieces
6 button mushrooms, cut into half
1 pair Chinese sausage, sliced thickly
5 cloves garlic, minced
5 shallots, minced
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tbsp sesame oil
1 tsp oyster sauce
dash of pepper
1 stalk spring onion, cut into approximately 4cm in length
1. Heat up 1 tbsp oil in clay pot, saute garlic and shallots until fragrant. Add in chicken and stir well.
2. Add in Chinese sausage, button mushrooms, water, seasoning and bring to boil. Lower the heat and cook until the gravy is thick. Add in spring onion and mix well. Dish up and serve. This dish goes well with steamed rice.
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