Chicken And Chinese Sausage Rice Hot Pot Recipes

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CHICKEN & RICE HOT POT - SHA BAO FAN



Chicken & Rice Hot Pot - Sha Bao Fan image

This dish is cooked in a traditional Chinese earthenware pot but you can use any heavy based pan. With the earthenware pot, it is brought to the table and served. You could serve a Chinese green vegetable and have a complete meal for 4

Provided by Coasty

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thighs
2 Chinese sausage, lap cheong
4 shiitake mushrooms
2 tablespoons oil
1 shallot
1 tablespoon sesame oil
4 cm gingerroot, shredded
2 tablespoons dark soy sauce
1/2 teaspoon pepper, white
1/4 teaspoon Chinese five spice powder
450 g rice

Steps:

  • Slice the chicken into bite size pieces and cut the sausagesin into wafer thin slices. Slice the mushrooms thinly. (if can't find fresh shitake mushrooms use dried ones and soak for 30 min hot water).
  • Slice the shallot, heat oil into pan and saute the onion until brown. Discard the shallot and let the oil cool.
  • Add 2 tbsp of water to the grated ginger and squeeze out as much liquid as possible. Put this ginger water into a bowl and discard the grated ginger. Add the chicken, sausage, mushrooms, sesame oil and cooled oil, soy sauce, pepper and salt and Chinese 4 spice and marinate for abut 30 minutes.
  • Place rice into the earthenware pot and cover with water to come 2cm above the level of the rice. Put onto a medium heat and bring to the boil.
  • Turn the heat to very low and add the chicken mixture. DO NOT STIR, but let the chicken mixture sit on top of the rice.
  • Cover and cook for about 30min until rice is cooked.
  • Serve with a Chinese broccoli.

Nutrition Facts : Calories 1159.8, Fat 30.6, SaturatedFat 7, Cholesterol 105, Sodium 602.3, Carbohydrate 176.9, Fiber 3.7, Sugar 0.6, Protein 37.6

ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE



Orange Chicken with Chinese Sausage Fried Rice image

This might be my favorite all-in-one meal! The tangy and spicy orange chicken is reminiscent of my childhood and the Chinese sausage fried rice brings me back to my Asian heritage. This recipe is delicious at all times of the day, but really hits the spot after a fun night out! It may be a bit more difficult than other recipes, but the outcome is worth the effort... believe me!

Provided by Jordan Andino

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 27

4 cups vegetable oil
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
Juice of 1 orange
2 large eggs, beaten
Kosher salt
1 cup cornstarch
1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 1/2 oranges, juiced
1/4 cup ketchup
3 tablespoons honey
2 tablespoons sambal oelek
3 large eggs
1 teaspoon fish sauce
4 tablespoons vegetable oil
1/2 cup thinly sliced Chinese sausage
1/2 cup diced yellow onion
1/4 cup diced carrots
1 1/2 cups jasmine rice, cooked according to package directions
Kosher salt
2 tablespoons soy sauce
2 tablespoons sriracha
1/4 cup frozen green peas, thawed
1/2 cup scallions, sliced

Steps:

  • For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
  • Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
  • Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
  • For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
  • For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
  • Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
  • Pour the hot sauce over the fried chicken. Serve with the rice.

CHICKEN WITH HOT ITALIAN SAUSAGE AND RICE



Chicken With Hot Italian Sausage and Rice image

I found this recipe in a magazine, and as a chicken lover thought how different is this!! I haven't had a chance to try it yet but thought I'd share it with you -

Provided by Chef mariajane

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 cups chicken broth or 2 1/2 cups chicken bouillon
2 generous pinches saffron threads, crumbled
1/2 teaspoon salt
1/2 teaspoon red hot chili flakes
2 boneless skinless chicken breasts
3 medium hot Italian sausages, about 1/2 lb. total
2 garlic cloves, minced
1 medium onion, coarsely chopped
1 green pepper, seeded and coarsely chopped
1 red pepper, seeded and coarsely chopped
2 plum tomatoes, seeded and coarsely chopped
1 cup frozen peas
2 cups uncooked long-grain white rice
2 tablespoons parsley, chopped (optional)

Steps:

  • In a small bowl, stir broth with saffron, salt and chili flakes. Set aside to allow flavors to blend. Cut chicken into bite-size pieces, and slice sausages into 1/2-inch rounds. Remove peas from freezer and set on counter.
  • In a pressure cooker,over medium-high heat, add chicken, sausages, garlic and onion. Cook, stirring constantly, until chicken is no longer pink from 3-5 minutes. Add peppers and tomatoes. Cook stirring often, until peppers start to soften and tomatoes start to break down, about 3 mintes. Add uncooked rice, then pour broth mixture over top.
  • Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Once it as reached maximum pressure, reduce heat to medium-low to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 5 minutes. Remove lid and stir in peas and sprinkle with parsley, if using. Heat from sauce will cook peas. Serve with thick slices of crusty bread.
  • NO PRESSURE COOKER? Follow recipe but use a large wide bottom saucepan. Once you have added uncooked rice and poured broth mixture over top, stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medum-low. Cover and cook for about 20 minutes, stirring occasionally, until most of the liquid is absorbed.
  • Remove pan from heat. Stir in peas and sprinkle with chopped parsley.

Nutrition Facts : Calories 487.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 34.2, Sodium 855.1, Carbohydrate 87.1, Fiber 4.6, Sugar 6.5, Protein 26.3

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