Chicken And Chinese Sausage Rice
|Chicken cutlet/Whole chicken breast||1|
|Scallion stalks||1 , cut into 1 inch pieces|
|Ginger root slice||2|
|Chinese rice wine||1 Tablespoon|
|Dark soy sauce||3 Tablespoon|
|Dried chinese mushrooms||6|
|Long grain rice||2 Cup (32 tbs)|
Using a cleaver, cut the chicken into 1 by 1 1/2 inch (2.5 by 4 cm) pieces.
Marinate the chicken slices for at least 1/2 hour in the scallion, ginger, wine, soy sauce, salt, and sugar marinade.
Slice the sausages diagonally into 1/4 inch (1 cm) pieces.
Soak the mushrooms in hot water for about 20 minutes.
Cut off and discard the stems.
Cut each mushroom into 2 to 4 pieces.
Rinse the rice once under cold water and drain well.
Place it in a casserole, add 3 cups of water and bring to a boil.
Without covering let it boil for about 5 minutes or until about 802/3 of the water has been absorbed.
Arrange the sausage, chicken, and mushrooms over the rice and pour the marinade over the rice, discarding the scallion and ginger.
Cover, turn to low heat and simmer for 20 minutes.
Remove from heat and allow the rice to stand for at least 20 minutes before serving.
Loosen the rice, mix well so that the color of the rice is evenly brown.
Transfer to a shallow serving bowl and serve hot.
If you use an electric rice cooker, put the rice and the amount of water specified in the rice cooker instructions in the cooker.
Cover and press the button to start.
After about 10 minutes when 802/3 of the water has been absorbed, arrange the sausage, chicken, mushrooms, and marinating sauce over the rice.
Cover and continue cooking.
When the button pops up, let the rice stand for at least 20 minutes before serving.
Mix well and transfer into a serving bowl and serve hot.