4 cups cooked white rice
1 tablespoon oil
2 eggs, beaten
2 green onions, chopped
4 Wing-Wing Chinese sausages, diced
1/2 cup chicken broth
1/2 cup frozen peas (optional)
salt
pepper

Direction

1. Heat wok on high. Add oil and heat. Add cooked rice and stir fry until no clumps remain, but rice is not crispy, approximately 5 minutes. Add chicken broth as needed to soften rice.
2. Add Wing-Wing Chinese sausages.
3. Add eggs, green onions and peas (optional) and stir fry for another minute until egg is cooked.
4. Add salt and pepper to taste.

Ingredients: (Serves 2)

Wind-dried duck 2 pieces, 5 Wing Wing Chinese sausages, 2 cups of rice

Direction:

1. Heat the pot till it turns very hot and add a few drops of cooking oil.
2. Add rice and 4 cups of water. Keep the heat high and simmer for 5~7 minutes.
3. Remove excess water from the pot. Add wind-dried duck and Wing Wing Chinese sausages; close the lid; turn the heat to mid-low and cook for another 7 minutes.

Ingredients:
1/2Fryer Chicken, thighs and drumsticks, cut into 2 inch pieces (bone-in) ;
1 teaspoon brandy or Chinese wine; 1 teaspoon dark soya sauce;
teaspoon light soya sauce;
teaspoon sugar;
dash pepper;
teaspoon sesame oil;
2 teaspoons ginger shredded;
2 teaspoons cornstarch, 6 small whole Chinese mushrooms (or 3 large), washed;
teaspoon dark soya sauce;
teaspoon sugar;
teaspoon cornstarch;
teaspoon sesame oil;
3 cups cooked white rice;
3 Wing Wing Chinese sausages;
cut into quarters;
Chinese parsley for garnish

Direction

1. Mix well and marinate for 1 hour (or overnight for better flavour)
2. In separate bowl, soak Chinese mushrooms in cold water until soft (approximately 1 hour)
3. Transfer mushrooms and water to a pot and bring to boil
4. Once the water is boiling, turn to simmer and let simmer for 5 minutes
5. Remove mushrooms from heat. Cut and remove stems, and cut mushrooms into bite-size pieces
6. In another bowl, combine mushrooms with dark soya sauce, sugar, cornstarch, and sesame oil
7. Place cooked rice in bottom of a steam-proof bowl; add chicken, mushrooms and Chinese sausages on top of rice
8. Steam for 30 minutes or until chicken is cooked
9. Top with Chinese parsley and ready to serve.

Ingredients:
11/2 lbs fresh rock cod (cleaned, scaled and inerts removed)
3 thin slices of ginger
Dash white pepper (optional)
1 Wing Wing Chinese sausage, sliced thinly and diagonally
1 green onion, chopped
Chinese parsley

Direction

1. Open fish and put ginger inside fish belly.
2. Place fish on a steam-proof plate.
3. Sprinkle with white pepper (optional).
4. Place Chinese sausage on top of fish.
5. Steam for 5 minutes. Do not overcook (fish meat should be tender and just separate from the bone with a fork).
6. Top fish with green onion and Chinese parsley.

Ingredients:

21/2 lbs. of rice starch;
21/2 lbs. of turnip;
31/2 oz. oil;1/2 lb. of dried shrimp;
4 Wing Wing Chinese sausages ;
6 dried Chinese mushrooms;
1 shallot;
2 tablespoons of sugar;
1 tablespoons of salt;
1/2 teaspoon of pepper;
1 chicken stock cube;
1 green onion

Direction

1. Wash and soak the dried shrimp and mushrooms in water. Chop the shrimp.
2. Steam and dice the mushrooms.
3. Dice the shallots and Chinese sausages.
4. Heat oil in a wok, saute diced shallots, then add the shrimp, Chinese sausages, and mushrooms continue to cook for 2 minutes.
5. Wash, peel, and shred turnip. Cook thoroughly in boiling water, salt and peper.
6. Pour rice starch in a bowl and mix with 3 litres of water.
7. Add turnip, dried shrimp, sausages, mushrooms, and chicken stock into the starch mixture and mix well.
8. Pour the mixture into a cake pan lined with oil and flatten the top.
9. Put pan in a large steamer and steam on high for one hour.
10. Remove turnip pudding from steamer and smooth the top with an oiled spoon. Sprinkle chopped green onion on it.