I love Chinese sausages, better known as lap cheong in my family (and a lot of Chinese families I would think). Unlike Western sausages, Chinese sausages are sweet and have really high fat content. The high fat content is probably why my Mom seldom makes this for us, maybe two or three times a year, but it is always a welcome sight whenever she would make dishes with lap cheong in them
A lot of time when I crave for some lap cheong, I just put it in the steamer and steam until soft and tender and still very juicy, then cut into thin slices and enjoyed with steamed white rice. But that would make a pretty boring recipe, right? So, let’s do something more interesting, shall we? ♥
We will still start by steaming the lap cheong (not too long, around 5 minutes), then cut them all up into thin slices diagonally so they are prettier to look at. Next, stir fry with garlic and chicken thigh cubes, and add a simple sauce which is a mix of water, soy sauce, and sugar and simmer until the chicken is tender and totally cooked. Turn off heat and stir in some chopped scallions. Easy peasy. ♥
- 4 Chinese sausages
- 4 boneless skinless chicken thighs, cut into cubes
- 2 tablespoon oil
- 4 cloves garlic, minced
- 1 scallion, thinly sliced
- ¼ cup water
- 3 tablespoon dark soy sauce
- 1 tablespoon sugar
- Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally.
- Heat oil in a frying pan/wok and on high and saute garlic until fragrant.
- Add the Chinese sausages and cook for a quick 30 seconds, then add the chicken and cook until no longer pink.
- Pour the sauce and bring to a boil. Reduce heat and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit.
- Turn off heat and stir in the scallion, mix well. Serve immediately with steamed white rice.