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
Directions
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 servings
Canton Chicken & Chinese Sausages Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Meat; Poultry
The History of Recipes
Written recipes as a concept can be observed way back into antiquity, certainly as far into history as pharonic Egypt, and possibly even further than that. Having said that, in the main part, these old cook books were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Much later, in Roman times a roman called Apicius compiled a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. He also recounts how the ancient Romans used many herbs, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Canton Chicken & Chinese Sausages recipe.
