How To make Canton Chicken & Chinese Sausages
2 T Each soy sauce and dry sher
1 T 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 T Salad oil
1 3/4 c Water
1 c Long grain rice
2 Whole green onions, thinly
-sliced 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.
How To make Canton Chicken & Chinese Sausages's Videos
How It's Made: Chinese Sausage and Pancake Stir fry by Masterchef
Masterchef John Zhang shows you tips on how to make Chinese sausage and pancake at home with step by step instruction. Recipe:
Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage normally dried in air or smoked over slow burning fire. The sausage is used as an ingredient in many dishes in some parts of southern China.
Tips:
1. Like other traditionally made dry sausages, for example Spanish chorizo or Italian salami, Chinese sausages must be dried until they lose about 35% moisture.
2. Chinese sausages can be only air dried in fall or winter when the temperature is under 10~12°C or 50~53°F degree. After drying, you need to transfer them to freezer for longer keeping.
Chinese pancake is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Many Chinese restaurants in the world serves this lovely pancake. However, making some at home is a nice experience.
#sausage #pancake #chineserecipes
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PANCIT CANTON COOK IN CHINESE SAUSAGE AND FISH BALL
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This vedio created by CherryMaeCalibo #deliciousfood#familyfavorite
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INGREDIENTS
-800g pork belly sliced into strips
-water enough to submerge meat
-1/2tsp salt and ground black pepper
-400g chicken liver (marinated in 1Tbsp soy sauce and 1Tbsp knorr liquid seasoning for about 10min)
-2pcs chopped onions
-1head chopped garlic
-1/4tsp salt and ground black pepper
-1 and 1/2Tbsp knorr liquid seasoning
-3Tbsp soy sauce
-6Tbsp oyster sauce
-2pcs sliced carrots
-half of a cabbage sliced
-added about 2 and 1/2Cup water (add more water if needed)
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Pancit Canton with Chicken Sausage
Chinese Style Pancit Canton
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Ingredients:
250g shrimp
2-3 tbsp cooking oil
2 Tbsp minced garlic
1 medium size yellow onion, finely chopped
3 pcs chorizo or chinese sausage
150g kikiam
1 liter water
3 Tbsp soy sauce
3 Tbsp Knorr seasoning
3 Tbsp Oyster Sauce
1/2 Tbsp white sugar
1 pc chicken bouillon cube (optional)
*ground black pepper
*shrimp stock
cornstarch slurry: 6 cups cold water + 6 Tbsp cornstarch
500g Pancit Canton noodles
1 large size carrots, julienned
2 sayote , julienned
baguio beans, juliened
chinese cabbage
1-2 Tbsp sesame oil
Shrimp stock:
-1 Tbsp cooking oil
-shrimp heads
-2 cups water