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Canton chicken & chinese sausages
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Pork, Poultry, Sausages |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Each soy sauce and dry | | | -sherry | | 1/2
| lbs | Chinese sausages (lop | | | -cheong) | | 1
| tbsp | Sugar | | 2
| | Cloves garlic, minced | | 2
| tbsp | Salad oil | | 2
| | Quarter-size slices fresh | | | -ginger crushed | | 1 3/4
| cup | Water | | 1
| cup | Long grain rice | | 1
| lbs | Chicken thighs, boned & cut | | | -in 1-?inch pieces | | 2
| | Whole green onions, thinly | | | -sliced | | 4
| | Medium-size dried mushrooms |
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Procedures:
| 1 | In a bowl, combine soy, sherry, sugar, garlic, and ginger. | | 2 | Add chicken and stir to coat. | | 3 | Cover and refrigerate for one hour. | | 4 | Cover mushrooms with warm water, let stand for 30 minutes, then drain. | | 5 | Cut off and discard stems; squeeze mushrooms dry and thinly slice. | | 6 | Cut sausages in ?inch thick diagonal slices. | | 7 | Drain chicken, reserving marinade; discard ginger. | | 8 | In a heavy 3-quart pan, heat oil over high heat. | | 9 | Add chicken and cook, turning, until lightly browned (about 2 minutes on each side). | | 10 | Remove chicken and set aside. | | 11 | To the pan, add reserved marinade and water; stir in rice. | | 12 | Bring to a boil over medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to 10 minutes). | | 13 | Reduce heat to low and stir in chicken, sausages, and mushrooms. | | 14 | Cover and simmer, without stirring, until rice is tender (about 45 minutes). | | 15 | To serve, spoon mixture into a serving bowl and sprinkle with green onion |
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