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Canton Chicken And Chinese Sausages Recipe

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0 votes | 1977 views
Servings: 4

Ingredients

Cost per serving $1.73 view details
  • 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

Directions

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

Amount Per Serving %DV
Serving Size 322g
Recipe makes 4 servings
Calories 611  
Calories from Fat 321 53%
Total Fat 35.78g 45%
Saturated Fat 10.15g 41%
Trans Fat 0.32g  
Cholesterol 116mg 39%
Sodium 887mg 37%
Potassium 408mg 12%
Total Carbs 41.69g 11%
Dietary Fiber 0.9g 3%
Sugars 3.52g 2%
Protein 28.04g 45%

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