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
Techniques for frying Chinese sausage without using oil|Thai food
Techniques for frying Chinese sausage without using oil
Ingredients / recipe
Pork Sausage = 100 g.
Water = 100 ml.
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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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The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
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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