Traditionally made at the beginning of the first frost of winter, Lap Cheong sausage is sweet and salty, perfect for the cold winter nights, sliced thinly and cooked on a bedding rice within a clay-pot, over a charcoal fire.
Heating Instructions Defrost thoroughly, slice thinly to approximately 2mm thin and stack layers on top of the Jasmine Steamed Rice, steam for 20min. Alternatively, slice thinly and stir-fry the sausage with diced Chinese cabbage.
This dish is uncooked, keep frozen
Allergens Food prepared in our kitchen may contain all or portions or traces of the following; Soy, wheat, modified starches, gluten, eggs, honey, peanuts, tree nuts, seeds, seaweed, fish and shellfish. No Added MSG
Note: Each portion has a minimum of 360g net product weight.