Canton Chicken And Chinese Sausages Recipe

• 2 Tbsp. Each soy sauce and dry sher
• 1 Tbsp. Sugar
• 2 x Cloves garlic, chopped
• 2 x Quarter-size slices fresh g crushed with the side of a
• 1 lb Chicken thighs, boned & cut
• 1 1/2 x Inch square pcs
• 4 med -size dry mushrooms
• 1/2 lb Chinese sausages (lop cheong)
• 2 Tbsp. Salad oil
• 1 3/4 c. Water
• 1 c. Long grain rice
• 2 whl green onions, thinly sliced

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

soy sauce, sugar, garlic, quarter, chicken, mushrooms, chinese sausages, salad oil, water, grain rice, green onions

Taken from cookeatshare.com/recipes/canton-chicken-and-chinese-sausages-99096 (may not work)