Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Each soy sauce and dry -ginger crushed
-sherry 1 3/4 c Water
1/2 lb Chinese sausages (lop 1 c Long grain rice
-cheong) 1 lb Chicken thighs, boned cut
1 tb Sugar -in 1-1/2 inch pieces
2 Cloves garlic, minced 2 Whole green onions, thinly
2 tb Salad oil -sliced
2 Quarter-size slices fresh 4 Medium-size dried mushrooms

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.

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