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
A Recipe for
Canton Chicken & Chinese Sausages
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This Recipe for Canton Chicken & Chinese Sausages is one of thousands in the Recipes-to-go Ethnic Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Canton Chicken & Chinese Sausages Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This is a recipe for Canton Chicken & Chinese Sausages from the recipe cookbook of Recipes-to-go (Ethnic)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
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.
Serves: 4
Canton Chicken & Chinese Sausages Recipe brought to you by Recipes To-Go