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Canton Chicken and Chinese Sausages


Canton Chicken and Chinese Sausages recipe













Trans-fat Free


2 tablespoons soy sauce, tamari
2 tablespoons sherry
1 tablespoon sugar
2 cloves garlic cloves
2 each ginger
quarter-size slices , crushed
1 pound chicken thighs, boneless, skinless
boned, cut in 1 1/2 inch square pieces
4 medium mushrooms
½ pound Chinese sausage
2 tablespoons vegetable oil
1 ¾ cups water
1 cup long grain rice
2 each scallions, spring or 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 ¼ 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 rice.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 52141% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 584mg 24%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 6% Vitamin C 5%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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