Steamed Lap Cheong and Taro is a simple home style dish that is quick and easy to prepare. Very tasty and delicious served with steamed rice.
Lap cheong (Chinese sausage) is quite different from the Western style sausage. It has a very firm texture and a dried, waxy appearance because it is air dried. Lap cheong is distinctively sweet taste and is often flavored with rose or rice wine. The lighter colored sausage is made with a combination of lean and fatty pork. The darker colored sausage is typically made with liver.
Lap Cheong (Chinese Sausage)
Chinese sausage must be cooked before it can be eaten. It may be simply steamed or fried or added as an ingredient to dishes like Lo Mai Gai, Claypot Chicken Rice, and Char Koay Teow. Sometimes it is also used to flavor a stir fry vegetable dish like this Brussels Sprouts and Sausage Stir Fry.
My Mother in-Law’s Creation
Today’s delicious Steamed Lap Cheong and Taro is my based on my mother in-law’s creation using waxed duck instead of lap cheong. The taro is added to absorb the oils and flavors of the wax meats (either lap cheong or waxed duck) making it really tasty while the onion and chili helps to “lighten” up the dish. We enjoy this dish very much and I hope that you will too.
Lap Cheong is often given as a gift during the Chinese New Year and I actually made this for our Chinese New Year Eve Reunion Dinner at the end of January this year. It was one of the first dishes to disappear from the table.
I am not a fan of liver and so I much prefer the sausages made with lean and fatty pork as it has a “lighter” taste. However, this recipe will work with either kind of lap cheong, in case you are thinking of trying the ones made with liver. As mentioned earlier, it will be great with waxed duck or waxed meat. Do give it a try.
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- 12 oz lap cheong / Chinese sausage (340g)
- ½ lb taro (225g)
- 1 tbsp vegetable oil
- 1 onion (cut into chunks)
- 1 red chili (seeds removed and cut into big pieces)
- 1 tbsp soy sauce
- Soak lap cheong (Chinese sausage) in hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.
- Cut taro into ¼ inch thick slices. Heat vegetable oil in a fry pan. Lightly brown taro slices on both. This will take about 6 minutes.
- Prepare a steamer on the stove.
- Arrange taro to one side on a deep dish. Add half of the onion and red chili at the base of the dish. Place lap cheong on top of the onion and chili. Arrange the remaining onion and red chili on top of lap cheong.
- Drizzle soy sauce all over taro and lap cheong.
- Place dish in the steamer, cover, and steam for 20 minutes.
- Combine vegetable oil, sesame oil, and garlic in a small microwave safe dish. Microwave on high for 1½ minutes. Remove and stir in remaining 1 tablespoon soy sauce.
- When lap cheong and taro are fully cooked, remove from steamer. Immediately drizzle dressing all over lap cheong and taro.
- Serve immediately with steamed rice.