What is Chinese sausage (lạp xưởng)?
taiwanese sausage, or “ lap cheong, ” is an all-around name for dried, cured sausages that originated from China. It ’ randomness important to note that there are versatile types of taiwanese blimp, but the most popular one is lap cheong, which translates to “ wax sausages ” because of its slickness outer layer. Lap cheong, known for its dulcet and savory combination, is typically made from pork barrel and pork fat and seasoned with soy sauce and rice wine. This sweetness sausage is then popular, it ’ s spread to assorted regions of Asia, like Vietnam and the Philippines. In Vietnam, lap cheong is called lạp xưởng and normally eaten with gluey rice .
While I grew up eating Kam Yen Jan at home with my parents and at my cousin ’ s house, I ’ ve besides had chinese sausage at some of my favored asian restaurants like TK Noodle.
Where to buy Chinese sausage
loss Chinese pork barrel sausages are typically in a vacuum-sealed package, and I can find them in the electric refrigerator section of my local 99 ranch or another asian store. Some of my favorite brands are Kam Yen Jan and Xishangxi Chinese Brand Sausage. There are besides newly asian on-line grocery store stores like Weee ! where you can source local anesthetic stores and have them delivered to your doorsill. I ’ ve besides purchased lạp xưởng at my local vietnamese shops in Little Saigon, but you can besides buy Vietnamese branded “ Harbor Sausage ” on-line .
How to cook Chinese sausage
Since lap cheong is packed with a fortune of dulcet and savory relish in each blimp, I like to eat it with dim-witted sides, like steamed muggy rice or mixing it in a simple garlic fried rice dish ( like sinangag ), or plainly steam white rice. You can besides add it to your next attic dish or copulate it up with a bare omelet in the good morning. And if you have a rice cooker, you can besides use a rice cooker to steam your blimp and sticky rice excessively !
Cooking the chinese blimp in steam awkward rice is extremely easily because you literally merely plop a few fully sausages in the rice and soft-shell clam. It cooks at the same meter and infuses a savory season onto the rice. Although the meat is cured, you placid want to make certain it ’ randomness in full cooked because it ’ s technically raw. By cooking it in the steamer you get a courteous and chubby sausage texture that holds its shape when it ’ south done. My family loved visiting TK Noodle and ordering their fried rice because they added lick cheong–these are some of my fondest moments with my syndicate. Since then, I ’ ve tried to recreate this fried rice at home and this recipe will teach you how to make authentic fried rice with lap cheong .
Storage
To store extra cooked chinese sausage, place them in an airtight container with a hat and in the electric refrigerator for up to 4-5 days. I like to reheat them by sprinkling a few drops of water system and putting them in the microwave for 20-second intervals until they ’ re dainty and hot .
Chinese Sausage with Sticky Rice (Xôi Lạp Xưởng)
from 1 vote
Al dente and sticky rice with plump and juicy pieces of flavorful lap cheong, this recipe will teach you a very simple and easy recipe to enjoy Chinese sausage on a weeknight.
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Prep:
2
mins
Cook:
20
mins
Soaking rice:
8
hrs
Total:
8
hrs
22
mins
SERVINGS:
2
Ingredients
-
▢
208
g
(
1
c
) gluey awkward rice
-
▢
48
fl oz
(
6
c
) water plus more for steamer
-
▢
93
g
(
2
g
) taiwanese sausages
Equipment Used
-
▢
mixing bowl
-
▢
bamboo steamer
-
▢
cheese fabric or hired hand towel
-
▢
pot/pan
Instructions
-
In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
-
In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
-
Drain the water from the soaked rice.
-
Add rice to the preheated steamer lined with cheesecloth and spread evenly. Add the Chinese sausages on top of the rice at least 1 inch apart.
-
Cover with the lid and steam for 20 minutes. Make sure to add water to the pot throughout the steaming process so the pot doesn’t run out of water.
-
Open the lid and check the texture of the rice, it should be plump, soft, and chewy. The rice should not be mushy or too hard. If the texture is too al dente for your preference, you can close the lid and continue to cook for an additional 2 minutes before checking the texture again. Cook until it reaches the final desired texture because it will not continue to cook once you remove it from the heat.
-
Transfer the rice into bowls. Cut the Chinese sausage into bite-size pieces. Serve immediately.
Nutrition Facts
Calories:
479.8
kcal
|
Carbohydrates:
87.44
g
|
Protein:
12.58
g
|
Fat:
7.57
g
|
Saturated Fat:
1.61
g
|
Cholesterol:
17.5
mg
|
Sodium:
342.76
mg
|
Potassium:
80.08
mg
|
Fiber:
2.91
g
|
Calcium:
32.73
mg
|
Iron:
1.67
mg
Did you cook this recipe ? Tag @ HungryHuy or # hungryhuy –I ’ d love to see it !
Chinese Sausage Fried Rice
from 1 vote
This fried rice recipe will fulfill any Chinese food craving because it’s filled with juicy lap cheong, sweet and fresh carrots and peas, garlicky rice, and fatty eggs. Learn how to make this Chinese comfort food that’s equally as filling as it is delicious.
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Prep:
10
mins
Cook:
25
mins
Total:
35
mins
SERVINGS:
4
Ingredients
-
▢
2
c
cooked white rice sidereal day old rice preferably
-
▢
58
g
(
½
c
) carrot diced and cooked
-
▢
71
g
(
½
c
)
peas cooked
-
▢
25
g
(
2
tbsp
) garlic minced
-
▢
5
g
(
2
tbsp
) green onion sliced
-
▢
2
links
(
93
g
) Chinese sausage cut in half horizontally & sliced into ¼ inch slurred pieces
-
▢
3
large
eggs
-
▢
22
g
(
2
tbsp
) vegetable oil
-
▢
34
g
(
2
tbsp
) soy sauce
-
▢
14
g
(
1
tbsp
) oyster sauce
-
▢
.75
g
(
½
tsp
) kosher salt Diamond Crystal post
-
▢
.25
g
(
⅛
tsp
) black pepper
-
▢
1
g
(
¼
tsp
) MSG
Equipment Used
-
▢
big frying pan or wok ( at least 5 quarts )
-
▢
Spatula or wooden spoon
-
▢
balloon whisk
-
▢
mixing bowl
-
▢
Knife & cutting control panel
Instructions
-
Prep your rice by using a fork or your hands to break apart some of the rice grains.
-
Wash carrots, peel the skin and dice them into ¼ inch pieces. Place them in a bowl of water and microwave on high for 2 minutes, or until the carrots are al dente.
-
Place your peas in a bowl and microwave them on high for 1 minute, or until they are fully cooked, but not mushy.
-
Mince the garlic. Clean and slice the green onions and set them aside.
-
Slice the Chinese sausage in half horizontally. Cut them into bite-sized pieces, about ¼ inch thick pieces.
-
Crack two eggs in a large mixing bowl and whisk until combined. Add the day-old rice into this bowl and mix them together.
-
Mix the soy sauce and oyster sauce in a bowl and set aside.
-
In a large saucepan over medium-low heat, add the vegetable oil and garlic. Stir around the garlic in the pan for about 30 seconds or until it’s fragrant but not too browned.
-
Add the Chinese sausage and cook for about 3-4 minutes or until the sausages begin to sear at the edges.
-
Add the egg and rice mixture in the pan and continue to stir and cook for about 5-7 minutes or until the rice turns a nice golden yellow–this means the eggs are cooked.
-
Add the peas and carrots to the pan and stir until it’s incorporated.
-
Add the soy sauce and oyster sauce and mix until it’s incorporated.
-
Use your spatula to make an empty circle in the middle of the pan and crack the third egg in the middle. Use your spatula to beat the egg while it cooks. After it becomes a scrambled egg, mix with the rest of the fried rice.
-
Season with salt, black pepper, and msg and mix to fully incorporate all the seasonings. Taste test the rice and adjust seasoning if needed.
-
Sprinkle with the green onions and serve immediately.
Nutrition Facts
Calories:
288.32
kcal
|
Carbohydrates:
30.79
g
|
Protein:
12.05
g
|
Fat:
12.95
g
|
Saturated Fat:
6.49
g
|
Trans Fat:
0.01
g
|
Cholesterol:
148.25
mg
|
Sodium:
860.35
mg
|
Potassium:
218.39
mg
|
Fiber:
1.88
g
|
Sugar:
2.11
g
|
Vitamin A:
2774.03
IU
|
Vitamin C:
10.14
mg
|
Calcium:
53.49
mg
|
Iron:
1.46
mg
Did you cook this recipe ? Tag @ HungryHuy or # hungryhuy –I ’ d love to see it !
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