My husband is always urging me to cook his favourite lup cheong (chinese sausage) as he really loves it. I prefer to buy the Golden Bridge brand of lup cheong in “Nu Er Hong” (chinese rice wine) flavour. Their sausages are less fatty yet flavoursome. Perfect for stir-fries, claypot rice and this particular dish combined with chicken and button mushrooms. I’m not a big fan of canned button mushrooms as I find the taste too strong and earthy for my liking but I don’t mind them in tom yum soup or in this dish because the savoury sauce manages to conceal the original flavour of the mushrooms. Somehow fresh button mushrooms just don’t work as well.
Claypot Chicken with Chinese Sausage & Button Mushroom Recipe
Ingredients (serves 2-3)
1/2 chicken, remove skin & fats, cut into pieces
100g canned button mushrooms, halved
2 chinese sausages (lup cheong), sliced diagonally
1 red onion, finely chopped
1/2 tbsp minced garlic
2 stalks spring onion, cut into 1″ lengths
Seasoning (mix in a bowl):
3 tbsp water
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp chinese cooking wine
1 tsp sesame oil
1. Heat a little oil in claypot (or wok). Saute garlic and onion till fragrant.
2. Add chicken and stir fry till meat is no longer pink.
3. Add chinese sausage, button mushrooms and seasoning. Reduce heat and simmer till chicken is thoroughly cooked.
4. Stir in spring onions and serve with steamed rice.
This is one of those dishes that’s perfect to go with steamed rice because of the salty sweet sauce. The chicken is tender, chinese sausage is fragrant and mushrooms are juicy. Absolutely yummy. Enjoy!