Canton Chicken Chinese Sausages

Ingredients

2 tbsp each soy sauce and dry sher 1 tbsp sugar 2 cloves garlic, minced 2 quarter-size slices fresh g crushed, with the side of a 1 lb chicken thighs, boned & cut 1 1/2 inch square pieces 4 medium-size dried mushrooms 1/2 lb chinese sausages (lop cheong) 2 tbsp salad oil 1 3/4 cup water 1 cup long grain rice 2 whole green onions, thinly sliced	Advertisements

Preparation
 
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add
chicken and stir to coat. Cover and refrigerate for one hour. Cover
mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry and thinly slice. Cut
sausages in 1/4 inch thick diagonal slices.
Drain chicken, reserving marinade; discard ginger. In a heavy
3-quart pan, heat oil over high heat. Add chicken and cook, turning,
until lightly browned (about 2 minutes on each side). Remove chicken
and set aside. To the pan, add reserved marinade and water; stir in
reice. Bring to a boil over medium-high heat and cook, uncovered,
until liquid is absorbed (about 8 to 10 minutes). Reduce heat to low
and stir in chicken, sausages, and mushrooms. Cover and simmer,
without stirring, until rice is tender (about 45 minutes). To serve,
spoon mixture into a serving bowl and sprinkle with green onion.

 

 
Servings: 4

 

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