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 an idea can be observed far back into history, in truth as far back as the early Egyptians, and maybe even further. In practice though, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Much later, in Roman times a roman called Apicius wrote a number of documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and dill. Moving our culinary historical trip onwards, we have a couple of cookery books which were published in the 14th Century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including parsley, basil and rosemary. These new herbs and spices created an eruption in recipe manuscripts, most of which still exist in private libraries. When we get to the 1900s, cooking publications were highly popular as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Canton Chicken & Chinese Sausages recipe.
