Chinese Sausage and Chicken in Soy Sauce

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 8 hours

Cook Time: 30 mins

Total Time: 8 hours 30 mins

Serves: 4


  • 4 (200 gram / 7 oz) Chinese sausages (Chinese: 腊肠 - lap cheong)
  • 8-10 dried (40 gram / 1.5 oz) dried shiitake mushrooms
  • 5-6 (600 gram / 20 oz) boneless skinless chicken thighs, cut into cubes
  • 2 tablespoon oil
  • 4 cloves garlic, minced
  • 2 scallions, thinly sliced
  • Sauce (mix the following ingredients)
  • 1/4 cup water
  • 1/4 cup shiitake soaking liquid
  • 3 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon ground white pepper/ground black pepper


  1. Prepare Chinese sausage: Steam Chinese sausages in a steamer over medium-high heat for 5 minutes. Remove the sausages from the steamer and cut into thin slices diagonally.
  2. Prepare shiitake mushrooms: Soak dried shiitake mushrooms in cold water overnight until soft and rehydrated. Gently squeeze the soaked mushrooms. Use a sharp knife to cut and discard the stems, then cut the mushroom caps into thin slices. Reserve the soaking liquid for the sauce.
  3. Prepare the sauce: Mix 1⁄4 cup water, 1⁄4 cup shiitake soaking liquid, 3 tablespoons dark soy sauce, 1 tablespoon sugar, and 1 teaspoon ground white pepper.
  4. Heat oil in a wok over medium-high heat. Sauté garlic for 2 minutes or until fragrant.
  5. Add Chinese sausages and cook for 30 seconds, then add chicken and mushrooms and cook until chicken is no longer pink.
  6. Pour the sauce into the wok and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce has reduced.
  7. Turn off the heat and stir in half of the scallions and mix well.
  8. Transfer the dish to a serving plate. Garnish with the remaining scallions. Serve with steamed white rice.

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