Ingredient of the Week: Chinese-Style Chicken Sausage
Some succulent sausage
Photo by John Suh
What is it?
A variation of the pork Chinese sausage often found minced in fried rice, this poultry version offers a less fatty option; even the package says "Extra Lean." But don't worry--there is still enough fat in the sausage to render it tasty (you can even see the marbled bits throughout the meat).
While it's not as salty and rich as the more common Chinese-style pork sausage, it remains a good substitute for those trying to find a "healthier alternative." As with sausages of all nationalities, it is made of mysterious animal parts. And like its pork counterpart, this chicken sausage combines both sweet and salty for a variety of flavors, a characteristic of many Asian dishes.
How do I use it?
It is ready to consume after a few minutes of pan-frying. You can dice it and add it to the wok when making fried rice; just throw it in toward the beginning of the cooking process, before adding the rice and scallions or whatever else cooks quicker. But my absolute favorite way to eat Chinese-style sausage is with sticky-sweet rice steamed with peanuts, lightly sauteed green onion and shallots, and dashes of Maggi seasoning sauce. This was a comfort food for me growing up, and not only is it tasty, it's incredibly simple to make (see recipe below).
Where can I find it?
I found this at 99 Ranch in the refrigerated aisle stock full of sausages.
Recipe: Sticky Rice with Chinese Sausage Courtesy of The Spices of Life. This recipe is similar to what my mama made, minus the peanuts in the rice and the Maggi sauce (which is replaced with soy sauce here). But trust me, get the Maggi.
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