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Ching-He Huang's spicy Chinese sausage, egg and Chinese chives
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"This is a traditional recipe that my grandmother used to make for me with dried Taiwanese sausages, made from 50 per cent pork meat and 50 per cent pork belly fat, salt and sugar and then wind-dried. The closest alternative you can get to these are dried Cantonese-style lap chong sausages, which need to be pre-cooked by boiling them in water for 15 minutes. However, if you can’t get them, use chorizo or smoked bacon lardons, for a spicy, salty fusion stir-fry. Either way, it will taste delicious." - Ching-He Huang
1 tablespoon rapeseed oil
Pinch of sea salt flakes
1 garlic clove, finely chopped
50g cooked Chinese sausage or chorizo, finely chopped
Small handful of dried Chinese shrimp, soaked in warm water for 20 minutes, drained and roughly chopped
1 tablespoon Shaohsing rice wine or dry sherry
1 teaspoon pickled chillies, finely chopped, or chilli sauce
Bunch of Chinese chives or spring onions, sliced into 5cm pieces
3 eggs, lightly beaten
1 tablespoon low-sodium light soy sauce
1 teaspoon toasted sesame oil
1. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the sea salt and let it dissolve in the hot oil. Add the garlic and chopped Chinese sausage or chorizo, followed by the dried shrimp pieces and stir-fry for 1 minute until slightly crisp.
2. Season with the Shaohsing rice wine or dry sherry, then add the pickled chillies or chilli sauce, the Chinese chives or spring onions and toss for 1 minute until the chives start to wilt.
3. Make a small space in the middle of the wok and add the beaten eggs, then stir to scramble them. Season with the light soy sauce and toasted sesame oil and toss together.
4. Transfer to a serving plate and serve immediately.
This recipe was first published in January 2019.