Chicken Rice Casserole

Original version from Barbara Chau, Livermore, CA. 443-4522


2 C rice   .                       .
3 1/2 C water
Meat of one chicken  [ chunks - bone in leg - (no skin) ]
2 pieces Chinese sausages, slice thin diagonally
6 dry mushrooms, soaked and sliced
2 green onions cut in inch lengths and shredded
2 pieces ginger, shredded                   .         .......
1 tbsp cornstarch         .                    . .. .
2 tsp salt                      .        .  .
2 tbsp soy sauce
2 tsp sherry         .                   .   .
1 tsp sesame oil

1. Mix chicken meat with the sausages. mushrooms, green onions,
   ginger, cornstarch, 1 tsp salt, 1 tbsp soy sauoe, sherry and sesame seed oil.
2. Steam the chicken mixture until all the meat ohanges color but
   is not yet done. [about 8 minutes, still red]

[you can steam the meat until done and serve it as is, or continue with the recipe. ]

3. In the mean time, wash and cook the rice with 1 tap salt and
   1  tbsp soy sauce until the .water dries down,
4. Fold in  chicken mixture to the rice sat continue to simmer it
   until done. (about 20 more minutes).