Easy Chinese Sausage Recipe (Sticky Rice & Fried Rice)

Chinese sausage recipe, also known as lap cheong, is a unique and versatile cured meat. It has a distinctive sweet and savory flavor profile, setting it apart from other types of sausage. Chinese sausage is traditionally sliced and added to fried rice or rice porridge dishes. It’s also steamed with sticky rice or used in stir-fries and soups. When cut into coins, it makes a flavorful garnish. Let’s explore two classic ways to use Chinese sausage – in sticky rice and fried rice.

Ingredients and Equipment

Sausage Types

There are a few main types of Chinese sausage:

• Cantonese Style – Lean, red, semi-dried sausage with rose wine flavor
• Lup Cheong – Pork and liver sausage, reddish-brown, slightly sweet
• Lap Yan Cheong – Pork and liver sausage, darker red, very sweet

Lup cheong and lap yan cheong work well in rice dishes, imparting sweetness, savoriness, and fragrance.

Choosing Quality

Look for sausages with an even color and firm texture. Avoid any with an overly dry or sticky appearance. Vacuum-packed sausages maintain freshness. For maximum flavor, purchase from a Chinese grocer versus a generic supermarket.

Essential Tools

• Rice cooker or saucepan for cooking rice
• Wok and spatula for stir-frying
• Cleaver or sharp knife for slicing sausage
• Mixing bowls for marinating

Chinese Sausage Recipe (Sticky Rice & Fried Rice)

Chinese Sausage Sticky Rice

Sticky rice flavored with Chinese sausage makes a wonderfully fragrant comfort food.

Prep Work

Rinse the glutinous rice until the water runs clear. Soak for at least 2 hours. Slice the sausage diagonally into thin coins. Marinate the sliced sausage in shaoxing wine, soy sauce, sesame oil, and white pepper for 15 minutes.

Cooking Tips

• Combine the soaked rice and sausage mixture in the rice cooker
• Add the appropriate amount of water and cook per the manufacturer instructions
• Fluff the rice with a fork or chopsticks when finished
• The sausage flavors should evenly permeate the sticky rice
• For more aroma, add dried shitake mushrooms, Chinese five spice, or ginseng

Chinese Sausage Fried Rice

Stir-fried rice is taken to the next level with savory Chinese sausage.

Sausage and Aromatics

• Slice the sausage into small discs
• Heat oil in wok over high heat
• Add garlic, stir-frying until fragrant
• Add sausage coins, stir-frying until edges start to brown
• Remove sausage mixture and set aside

Rice Techniques

• Heat more oil in wok over high heat
• Add cold, cooked rice, breaking up any clumps
• Spread into an even layer and fry undisturbed until rice starts to brown
• Stir-fry rice, incorporating oil until evenly golden brown

Finish the Dish

• Return sausage mixture to the wok and combine with rice
• Add soy sauce, sesame oil to taste
• Stir in frozen peas, carrots, eggs, or other ingredients
• Adjust seasonings as needed
• Serve hot

Serving Suggestions

Here are some ways to serve and expand upon Chinese sausage rice:

Side Dishes

• Sauteed greens like bok choy or choy sum
• Quick kimchi or pickled vegetables
• Light chicken or seafood dish
• Miso soup

Meal Ideas

• Fried rice breakfast bowl with egg and vegetables
• Rice bowl topped with Chinese BBQ pork and sauce
• Bibimbap style rice bowl with assorted toppings
• Burrito or taco with sausage fried rice filling

FAQs: Chinese Sausage Recipe

What is the secret of Chinese fried rice?

The secret to great Chinese fried rice is using day-old, cold cooked rice. Freshly cooked rice is too moist and will make the fried rice soggy. Cold rice has a firmer texture that fries up nicely in the wok. You also want to break up any clumps and spread the rice into one even layer when stir-frying. This allows the rice to fry evenly and develop that coveted crispy texture.

Can I use sticky rice for fried rice?

No, you should not use sticky or glutinous rice for fried rice. That type of rice is meant for dishes like rice cakes, sweets, and Asian sticky rice desserts. The high starch content makes it gum up when stir-fried. For fried rice, use a drier, fluffier rice like jasmine or basmati. The individual grains need to be separate and dry to achieve the right texture.

Do I need to soak Chinese sausage before cooking?

You do not need to soak Chinese sausage before cooking. It can be used as is straight from the package. Some recipes may have you marinate sliced sausage briefly in wine, soy sauce, sesame oil, etc to impart extra flavor. But there is no need to pre-soak the sausage in water. Chinese sausage has already been cured and dried, so a soak is not required to rehydrate it or remove salt. Simply slice and cook it to add flavor to your fried rice or sticky rice.

Conclusion: Chinese Sausage Recipe

Chinese sausage transforms ordinary rice into something special. For sticky rice, allow time for soaking and seasoning the sausage. For fried rice, proper wok technique is key. When you nail the details, you’ll have a flavorful one-dish meal. Beyond rice, try using Chinese sausage in congee, Buddha’s Delight, or red-cooked dishes. There’s much to explore with this versatile meat! Let me know what recipe you attempt next.