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[Prep: 10 minutes | Cook : 25 minutes| Serve: 2 | Calories: N/A per serving ]
Lap Chang (Cantonese) or là cháng (Mandarin) (臘腸/腊肠) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with Rose water, rice wine and soy sauce.
1- 2 Chinese preserved sausage, sliced
2- Dried scallop, soaked, hard muscle removed, shredded, 3 pieces
3- 5 dried shitake mushroom, soaked, stemmed off
4- Chinese Kale/ Chinese broccoli, cleaned, diced, 250g
5- Cooked white rice, 3 cup (about 3 small bowl
6- large egg, blended, 2 eggs
.: 調味料 Seasoning :.
1- fish sauce, 1 tsp
2-Sugar, 1/2 tsp
3- Salt, 1/2 tsp
4- Chicken powder, optional, 1/2 tsp
.: 做法 Directions :.
Mix 1 tbsp of cornstarch with the mushroom. Rinse it under the cold water until the mushroom is clean. Dry the mushroom well with the paper. Sliced it finely, put it aside.
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- You can use the fresh white rice instead of using the cooked rice from previous night. Cook the rice like usual, but remove 3 tbsp of water. Once it is cooked, remove it from the pot and let it cool down .
3- It is important to drain the cooked ingredients well before adding into the rice in order to keep the fried rice dry.
4- Add blended egg 2 different times to make it easier mixing it with the rice.
5- It is important to pan-fry the sausage until it is fragrant.
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