For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage ... or cooled and pan-fried later. To make crusty rice (as with bo jai fan - clay pot rice), add about 30 grams ...