Chicken and Chinese sausage stew

This dish will taste better if you add a couple of red chillies to give it a bit of oomph. Unfortunately, I cannot do that until the children learn to eat spicy food.

 Chinese sausage is a dried sausage usually made from pork with a high content of fat and seasoned with rose water, rose rice wine (mei gwei lu) and soy sauce. It is then wind-dried or over a slow burning fire. The Cantonese name is lap cheong (腊肠) which means winter stuffed intestine or waxed intestine referring to the waxy look and texture of the sausages. Pig or duck liver are usually added to liver sausages which are darker in color than one made without liver. Lap cheong are quite hard in texture and require cooking before eating.

Ingredients

2 chicken whole legs cut into bite size pieces

2 Chinese sausages

2 potatoes

6 cloves roasted garlic

Marinade 

1 tbsp dark soya sauce

1 tbsp oyster soya sauce

½ tsp sugar

Put the marinade ingredients onto the chicken and mix thoroughly

Peel the garlic

Peel and slice the potatoes

Slice the sausages

Heat the oil and fry the garlic 

Add the chicken and stir fry until colour changes

Put some water into the bowl used to marinate the chicken

Add the water and Chinese sausages and mix thoroughly

Add the potatoes and mix thoroughly

Cover and simmer on low fire until chicken is cooked 

Add a little more water if necessary

Dish up and serve