{"id":7468,"date":"2026-02-15T18:54:51","date_gmt":"2026-02-15T18:54:51","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:54:51","modified_gmt":"2026-02-15T18:54:51","slug":"canton-chicken-and-chinese-sausages","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/canton-chicken-and-chinese-sausages\/","title":{"rendered":"Canton Chicken And Chinese Sausages"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 Tbsp. each soy sauce and dry sherry<br \/>\n1\/2 pound chinese sausages (lop cheong)<br \/>\n1 Tbsp. sugar<br \/>\n2 cloves garlic, minced<br \/>\n2 Tbsp. salad oil<br \/>\n2 quarter-size slices fresh ginger crushed<br \/>\n1 3\/4 C. water<br \/>\n1 C. long grain rice<br \/>\n1 pound chicken thighs, boned and cut in 1-1\/2 inch pieces<br \/>\n2 whole green onions, thinly sliced<br \/>\n4 medium-size dried mushrooms<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>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 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.<br \/>&nbsp;<br \/>&nbsp;<br \/>While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body.&quot; (Matthew 26:26)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/canton-chicken-and-chinese-sausages\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7468","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7468"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7468\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}