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This comforting Canton-style rice dish brings together tender chicken thighs, sweet and savory Chinese sausages, and earthy dried mushrooms in a single pot. The long-grain rice absorbs the rich flavors of soy sauce, sherry, and garlic, creating a deeply aromatic and satisfying meal. It’s perfect for a cozy weeknight dinner or when you want to serve something hearty that feels special without requiring complex techniques. The combination of textures from the chewy sausage, soft chicken, and fluffy rice makes this a standout family favorite.
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Canton Chicken & Chinese Sausages
Description
This comforting Canton-style rice dish brings together tender chicken thighs, sweet and savory Chinese sausages, and earthy dried mushrooms in a single pot. The long-grain rice absorbs the rich flavors of soy sauce, sherry, and garlic, creating a deeply aromatic and satisfying meal. It&# 226;ÂÂs perfect for a cozy weeknight dinner or when you want to serve something hearty that feels special without requiring complex techniques. The combination of textures from the chewy sausage, soft chicken, and fluffy rice makes this a standout family favorite.Ingredients
Directions
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Crush 1 lb boneless, skinless chicken thighs with the side of a knife to tenderize, then cut into 1 1/2-inch square pieces.
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In a bowl, combine 2 tablespoons soy sauce, 2 tablespoons dry sherry, 1 tablespoon sugar, 2 cloves minced garlic, and 2 quarter-size slices of fresh ginger.
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Add the chicken pieces to the marinade and stir to coat evenly.
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Cover the bowl and refrigerate for one hour to allow the flavors to penetrate the meat.
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Meanwhile, cover 4 medium-size dried mushrooms with warm water and let them stand for 30 minutes to rehydrate.
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Drain the mushrooms, cut off and discard the tough stems, squeeze out excess water, and thinly slice the caps.
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Cut 1/2 lb Chinese sausages (lop cheong) into 1/4-inch thick diagonal slices.
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Drain the chicken from the marinade, reserving the liquid in a small bowl; discard the ginger slices.
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In a heavy 3-quart pan or Dutch oven, heat 2 tablespoons salad oil over high heat.
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Add the marinated chicken and cook, turning occasionally, until lightly browned on all sides, about 2 minutes per side.
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Remove the browned chicken from the pan and set aside on a plate.
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Reduce heat to medium-high; add the reserved marinade and 1 3/4 cups water to the pan, scraping up any browned bits from the bottom.
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Stir in 1 cup long-grain rice, ensuring it is evenly distributed in the liquid.
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Bring the mixture to a boil, then cover and cook until the liquid is mostly absorbed, about 8 to 10 minutes.
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Reduce the heat to low and gently stir in the cooked chicken, sliced sausages, and sliced mushrooms.
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Cover the pan tightly and simmer without stirring until the rice is tender and has absorbed all the liquid, about 45 minutes.
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Remove from heat and let stand for 5 minutes before fluffing with a fork.
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To serve, spoon the mixture into a serving bowl and sprinkle generously with thinly sliced green onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 423.1mg18%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 0.1g1%
- Sugars 3.8g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cantonese, chicken rice, chinese sausage, dried mushrooms, one pot meal, lop cheong, soy sauce, sherry, garlic ginger, comfort food, asian cuisine, family dinner, simmered rice, marinated chicken, long grain rice, green onions, savory, fragrant, traditional, homestyle
