Chinese Sausage Recipes
FRIED RICE WITH CHINESE SAUSAGE
Steps:
- Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.
BROCCOLI WITH CHINESE SAUSAGE
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings as part of a Chines
Number Of Ingredients 6
Steps:
- In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven.
- In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage.
CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE
This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
Provided by MasakoHI
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32
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- No matter what flavor you prefer, cut the pork into thin and large pieces (around 6 cm long and 4 cm wide with a thickness of 0.4cm to 0.5cm). We usually use the pork leg meat. The best ratio for Mala sausages is 7 portions of lean meat and 3 portions of fat. And the recommended ratio for sweet sausage is 2:8 (fat vs lean meat). You can slightly adjust based on your own preferences.
- Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.
- Mix all the other seasonings. For Mala sausage, mix sugar, salt, chili pepper powder and Sichuan pepper powder in. For sweet sausage, mix salt, sugar and white pepper. Massage with hands and make sure all the ingredients are well combined. Then set aside for 30 minutes.
CHINESE SAUSAGE - WIKIPEDIA
• Curing (food preservation)• Ham sausage – a mass-produced sausage in China• List of dried foods• List of sausages
From en.wikipedia.org
Main ingredients fresh pork or liver Type SausagePlace of origin ChinaAlternative names lap cheong, lap chong
From en.wikipedia.org
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