Lap cheong, or Chinese sausage, is a sweet and savory cured pork sausage that brings rich flavor and a unique texture to many Asian dishes. Its natural sweetness and fragrant aroma make it a versatile ingredient perfect for rice dishes, stir-fries, and steamed recipes. This guide will show you how to prepare and cook lap cheong properly to maximize its deliciousness.
Ingredients
- 2 links (about 150g) lap cheong (Chinese cured sausage)
- 1 cup jasmine rice (for serving)
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced (optional)
- 2 cloves garlic, minced (optional)
- 2 tablespoons soy sauce (light or dark, depending on preference)
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine or dry sherry (optional)
- 2 scallions, chopped (for garnish)
- 1/4 cup frozen peas or diced carrots (optional)
Instructions
- Prepare the rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
- Slice the lap cheong: Cut the sausages diagonally into thin slices about 1/8 inch thick. This helps the sausage cook evenly and release its flavor.
- Cook the lap cheong: Heat the vegetable oil in a skillet or wok over medium heat. Add the sliced lap cheong and stir-fry for 3-4 minutes until the fat renders and the edges become slightly crispy. Remove the sausage from the pan and set aside, leaving the rendered fat in the pan.
- Sauté aromatics (optional): If using, add sliced onion and minced garlic to the pan with the rendered fat. Cook for 2-3 minutes until fragrant and softened, stirring frequently to avoid burning.
- Cook the rice: Add the rinsed rice to a rice cooker or pot with 1 1/2 cups water. If cooking in a pot, bring to a boil, then reduce to low and cover tightly. Cook for 15 minutes or until water is absorbed and rice is tender. Alternatively, use a rice cooker for ease and consistent results.
- Combine ingredients: Once the rice is cooked, fluff it gently with a fork. In the pan with aromatics, return the cooked lap cheong. Add the soy sauce, Shaoxing wine (if using), and sesame oil. Stir to combine and warm through for 1-2 minutes.
- Mix the sausage with rice: Gently fold the lap cheong mixture into the cooked rice. If using, stir in frozen peas or diced carrots to add color and texture. The residual heat will warm the vegetables.
- Garnish and serve: Transfer to a serving bowl or plate. Sprinkle chopped scallions on top for freshness and a mild onion flavor.
Tips
- Choosing lap cheong: Authentic lap cheong is made from pork and pork fat and has a distinct sweet-savory balance. Look for brands with natural casings and avoid overly artificial or heavily processed sausages.
- Substitutions: If you can’t find lap cheong, Chinese-style cured duck sausage is a good alternative, though it has a stronger flavor. Avoid using Western-style sweet sausages as they lack the characteristic texture and flavor.
- Storage: Unopened lap cheong can be stored in the refrigerator for up to 6 months. Once opened, wrap tightly and use within 2 weeks. It can also be frozen for up to 3 months without significant loss of flavor.
- Common mistakes: Avoid cooking lap cheong at too high a temperature or for too long, as it can become tough and overly salty. Render the fat slowly to develop flavor and avoid burning the sausage.
Serving Suggestions
Lap cheong is incredibly versatile and pairs well with many dishes. Serve it over steamed jasmine rice for a simple meal or incorporate it into fried rice for added depth. It’s also excellent in claypot rice, where the sausage flavors infuse the rice during steaming. For a quick side, stir-fry sliced lap cheong with snow peas and shiitake mushrooms. It works beautifully in noodle dishes, such as chow mein or lo mein, adding a sweet-savory contrast. Garnish with fresh scallions, cilantro, or toasted sesame seeds to brighten the dish.
Variations
You can customize this recipe in several ways. For a heartier meal, add diced chicken, shrimp, or firm tofu along with lap cheong. Incorporate vegetables like bok choy, Chinese broccoli (gai lan), or bell peppers for color and nutrition. Swap jasmine rice for brown rice or quinoa for a healthier twist, though the texture will differ. For a steamed variation, place sliced lap cheong over rice in a claypot, add water or broth, and steam until the rice is cooked and infused with sausage flavor. Adjust the soy sauce and aromatics to suit your taste, using dark soy for a deeper color or hoisin sauce for sweetness.
Storage and Reheating
Cooked lap cheong and rice dishes should be stored in an airtight container in the refrigerator and consumed within 3-4 days to maintain quality and ensure safety. When reheating, use a microwave or stovetop. Add a splash of water or broth to prevent drying out, and cover loosely to retain moisture. Reheat until the internal temperature reaches 165°F (74°C) as recommended by food safety guidelines. Avoid reheating multiple times as this can degrade texture and increase food safety risks. For longer storage, cooked lap cheong dishes can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is lap cheong made from?
Lap cheong is a traditional Chinese sausage made primarily from pork and pork fat, cured with sugar, soy sauce, rice wine, and various spices. It’s air-dried to develop its characteristic sweet-savory taste and firm texture.
Can lap cheong be eaten raw?
Lap cheong is cured but not fully cooked, so it should be cooked before eating. Cooking renders the fat and softens the meat, making it safe and more flavorful to eat.
How do I know when lap cheong is done cooking?
Lap cheong is done when it is heated through, the fat has rendered, and the edges are slightly caramelized or crispy. This usually takes 3-5 minutes over medium heat. Avoid overcooking to keep it tender.
Is lap cheong gluten-free?
Traditional lap cheong may contain soy sauce, which often includes wheat. If you require gluten-free, look for brands that specify gluten-free soy sauce or make your own batch with tamari.
Can I make lap cheong at home?
Making lap cheong at home is possible but requires curing meat with sugar, salt, and spices, then drying it in controlled conditions. It’s a time-intensive process that requires knowledge of food safety to prevent spoilage.
What dishes pair best with lap cheong?
Lap cheong pairs well with steamed rice, stir-fried vegetables, claypot rice, fried rice, and noodle dishes. Its sweet-salty flavor balances well with mild greens and umami-rich sauces.
How do I store lap cheong?
Unopened lap cheong can be stored in the refrigerator for several months. Once opened, keep it wrapped tightly and use within two weeks. It can also be frozen for longer storage without losing much flavor.
Can lap cheong be used in Western cooking?
Yes, lap cheong can add a unique sweet-savory flavor to Western dishes like pasta, pizza, or omelets. Use it sparingly due to its strong flavor and saltiness.
With these tips and methods, lap cheong can become a delicious staple in your kitchen, adding authentic Chinese flavor to everyday meals with ease and versatility.
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