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Recipe: Chicken and Chinese Sausages
Similar Categories: Chicken, Chinese, Sausages
2 tablespoons each soy sauce and dry sherry
1 tablespoon sugar
2 cloves garlic, minced
2 quarter-size slices fresh ginger, crushed with the side of a cleaverpound
chicken thighs, boned and cut into 1 1/2-inch square pieces
4 medium-size dried mushrooms 1/2 pound Chinese sausages
2 tablespoons salad oil
1 3/4 cups water
1 cup long- grain rice
2 whole green onions, thinly sliced
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and
stir to coat. Cover and refrigerate for1 hour. Cover mush rooms with warm
water, let stand for 30 minutes, then drain. Cut off and discard stems;
squeeze mush rooms 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 rice. Bring to a boil over
medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to
10 minutes). Reduce heatto low and stir in chicken, sausages, and mush
rooms. Cover and simmer, without stirring, until rice is tender (about 45
minutes). To serve, spoon mix ture into a serving bowl and sprinkle with
green onion. Makes 4 servings
1 tablespoon sugar
2 cloves garlic, minced
2 quarter-size slices fresh ginger, crushed with the side of a cleaverpound
chicken thighs, boned and cut into 1 1/2-inch square pieces
4 medium-size dried mushrooms 1/2 pound Chinese sausages
2 tablespoons salad oil
1 3/4 cups water
1 cup long- grain rice
2 whole green onions, thinly sliced
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and
stir to coat. Cover and refrigerate for1 hour. Cover mush rooms with warm
water, let stand for 30 minutes, then drain. Cut off and discard stems;
squeeze mush rooms 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 rice. Bring to a boil over
medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to
10 minutes). Reduce heatto low and stir in chicken, sausages, and mush
rooms. Cover and simmer, without stirring, until rice is tender (about 45
minutes). To serve, spoon mix ture into a serving bowl and sprinkle with
green onion. Makes 4 servings
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