Doong gwoo lap cheong jing ju yook

Doong gwoo lap cheong jing ju yook

Mushroom, pork and chicken sausage

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
8 dried shiitake mushrooms
500g chicken breast fillets, diced
125g Cha shiu, diced
100g tinned bamboo shoot or water chestnuts, finely chopped
1 large garlic clove, crushed with 1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
2 tablespoons light soy sauce
1 tablespoon chinese wine or dry sherry
1/4 teaspoon freshly ground pepper
1 teaspoon sugar
3 teaspoons cornflour
1 tablespoon sesame oil
1 tablespoon chinese barbecue sauce
1 large length sausage skin, (see note)

Method

  1. Preheat the oven to 170ºC. Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.
  2. In a bowl, combine all of the ingredients, except the sausage skin, and mix well.
  3. Using a funnel, push the chicken mixture into the sausage skin. Tie a knot in the skin about a metre from the beginning. When you have filled the skin, you will have a sausage, which you need to coil around and put on a wire rack. Prick the sausage with a very fine sharp skewer to prevent bursting. Put the rack over a roasting tray with 2 cm of hot water in it. Roast in the oven for 25 minutes, then turn and roast for a further 25 minutes, or until brown. Cut into short lengths to serve.

Note

  • When buying the sausage skin from your butcher, emphasise that you need the large one. (My butcher once gave me the small size by mistake, and you should have seen the fun I had getting the filling in!) The skin should be thoroughly cleaned and ready for use, but if liked, soak it in salted water at home while preparing the filling, then fit one end of it on the cold water tap and run water through it.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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