Hey son!
This is how to make you and your dad’s favourite Chinese comfort food: Chinese sausage rice.
Chinese sausage is a dried, hard sausage usually made from fatty pork. It’s commonly called lap cheong and is often served with rice, or lap cheong fan.
It’s very fatty and has a unique aroma that I’m still not used to, but that’s probably why many people like it, including you and your dad.
When we have dim sum, you often have steamed lap cheong buns. You’ll also find a piece of lap cheong inside sticky rice wrapped in lotus leaf.
If you’re ever craving lap cheong fan at home, it’s really easy to make it.
Just prepare rice like normal and add the lap cheong on top of the rice before cooking.
Ingredients
- 2 Cups of rice
- 3 Chinese sausage links
- 2 Eggs, scrambled
- Chopped green onion
- Soy sauce and sesame seeds to taste
Instructions
- Wash the rice
- Add water up to your first knuckle
- Rinse the Chinese sausage and put on the rice
- Soak for 30 mins
- Cook on high heat until boiling, then reduce to medium. When the surface water starts to disappear, reduce to low, cover and simmer for 10 minutes
- Turn off the heat. The rice must rest for 10 minutes.
- Make scrambled eggs
- Take out the sausage and slice it
- Fluff the rice and put the sausage on top
- Serve rice, sausage and eggs in a bowl
- Add sesame seeds, soy sauce and your least favorite green onion
Ta-da! Easy peasy!
Mom’s Tips
- Use a rice cooker to make it much easier.
- Chopped up leftover lap cheong can be used to make fried rice. Just chop up some veggies, add scrambled eggs and fry them all together.
Hope you enjoy it!