Sticky Rice with Chinese Sausage and Bacon


  • 4 Cups Sweet Rice
  • 4 oz Diced Chinese Style Sausage
  • 4 oz Diced Chinese Style Bacon
  • 2 oz Dried Mushroom
  • 3 oz Dried Shrimp
  • 3 Tablespoon Dark Soy Sauce
  • 2 oz cup chopped green onions
  • Special equipment: a wok
  • Garnish: thinly sliced scallion greens

  • Wash and rinse uncooked rice 2-3 times. Drain the rice.
  • Put into a rice cooker and fill with water until it reaches the 3-cup line
  • Cook as instructed by rice cooker
  • Soak mushrooms and dried shrimp for 30 mins. Dice to small pieces.
  • Heat Wok and sautee diced bacon and sausage for about 1-2 minutes on medium heat. Add diced mushrooms and diced shrimp and continue to sautee for additional 2 minutes.
  • After rice is cooked, add all the ingredients together in a large bowl and mix in the soy sauce until evenly coated. Top with green onions.

Brussel Sprouts with Chinese Sausage


  • 1 pound of Brussels sprouts, trimmed and halved lengthwise (see tips above)
  • Salt
  • 1 tablespoon canola oil
  • 2 links of Wycen Foods Chinese Sausage, halved lengthwise and thinly sliced on the diagonal
  • 1 to 1 1/2 teaspoons Mei Kwei Lu Chiu liquor, optional
  • 1 teaspoon light (regular) soy sauce

  1. Slice the sausages diagonally or straight down at about ¼ in. thickness. Put the sliced sausage in a COLD frying pan or wok with 1Tbsp oil
  2. Turn the heat to medium and slowly stir fry the sausage. Continue to stir fry sausage until the fat has melted and the sides begin to crisp
  3. Once the sausage is crisp along the edges, turn off fire and remove sausage from the pan but retain the fat drippings
  4. Turn the heat to medium high and immediately add the sliced Brussels sprouts. Stir fry the sprouts for about 2 minutes, making sure all pieces are coated with fat drippings
  5. Add about 3 Tbsp of water to the pan all at once and stir gently once or twice. Let the sprouts cook for another 2 minutes. They should be crisp tender. Add the soy sauce and Mei Kwei Lu cooking wine (optional) and sausage slices and toss until evenly distributed
  6. Serve hot or warm

    Steamed Chicken with Chinese Sausage


    • 2 lbs chicken breasts
    • 2 tsps soy sauce
    • 1 tsp sugar
    • 1 tsp salt
    • 1 tbsp corn starch
    • 1 tsp sherry wine
    • 1/2 tsp ginger juice (fresh squeezed)
    • 4 dried mushrooms (soaked)
    • 4 Wycen Foods Chinese Sausage thinly sliced on the diagonal

    Chop chicken into 1 1/2 to 2 inch pieces. In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice. Remove stems from mushrooms that have been soaked and softened. Slice into long pieces. Stir mushrooms and lap cheong into chicken. Put mixture into a 9 inch glass pie plate. Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes. Serve with steamed white rice.

    Claypot Rice with Chinese Sausage


    • 1 link of Chinese sausage, approximately 5 inches long
    • 1 cup rice
    • 2 1/2 cups water
    • 1 cup of thinly sliced vegetables, such as bok choy, if desired
    • 1/4 teaspoon salt, or to taste

    Cut the sausage on a bias into 1/4 inch sections. Alternatively, dice the sausage if you prefer a finer mixture of rice and pork.

    Over low heat, slowly heat a medium-sized claypot on the stove, taking care to do so gradually to prevent the pot from cracking. Add the sausage and sauté. Stir around occasionally to brown the sausage, gradually rendering the fat. With chopsticks or a slotted spoon, remove the sausage from the pot.

    Add the rice and stir around, toasting the grains slightly. Add the pieces of sausage back to the pot. Add the salt. If desired, add the finely chopped vegetables.

    Bring the water to a gentle simmer. Put on the lid and simmer over low heat, for about forty minutes, until the bottom of the rice develops a slightly charred crust and the rest of the rice has just finished cooking through.

    *All recipes make approximately 4 servings