Kampong Chicken with Sausage



  1. Heat oil in a claypot or deep frying pan on high heat.
  2. Add sliced shallots and ginger and stir fry for 1 minute till release of aromatics.
  3. Add chopped chicken chunks (skin down) and add to pot. Stir fry gently for 30 seconds.
  4. Next, add the sliced Golden Bridge Pork Liver sausage, Golden Bridge XO Lean sausage and 2 to 3 pieces of rock sugar. Gently stir fry for another 30 seconds.
  5. Add a cup of water and a quick stir.
  6. Cover the lid and turn down to the lowest heat setting, and simmer for 20 to 25 minutes.
  7. After 25 minutes, open the lid and add a dash of salt and Chinese cooking wine.
  8. Off the heat. Ready to serve.

This recipe is suitable for:


  • 1 Golden Bridge XO Lean sausage (sliced)
  • 2 Golden Bridge Pork Liver sausage (sliced)
  • 1 Kampong chicken (chopped into large chunks)
  • 8 shallots (smashed/finely sliced)
  • 3 thick slices of old ginger
  • 2 to 3 pieces of rock sugar
  • 1/2 cup of Chinese cooking wine
  • 1 cup of water
  • A dash of salt
  • 2-3 tablespoons of cooking oil