Name: Chicken and Rice in a Sandy Clay Plot
Ingredients: Stephen Ceideburg; 2 c Long-grain rice; 2 1/4 c Cold water; 6 Chinese dried black mushrooms; 1/4 c Dried lily buds; 6 Chicken thighs, preferably with the skin; 2 Lean Chinese sausages (about 2 ounces each); 1 tb Peanut or corn oil; 4 Garlic cloves, peeled; 3 Quarter-sized slices fresh ginger, peeled; 1 tb Fermented bean curd (fu yu), mashed (optional); 4 Green onions, including the green tops, cut into 2-inch lengths; 1 ts Corn starch; 1/2 c Chicken stock; 2 tb Rice wine or dry sherry; 1/4 ts White pepper; 1 1/2 tb So sauce; 1 1/2 tb Rice wine or dry sherry; 1/2 ts Sugar; 1 ts Asian sesame oil; 1 1/2 ts Corn starch

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	2	Servings

INGREDIENTS

		Stephen Ceideburg
2	c	Long-grain rice
2 1/4	c	Cold water
6		Chinese dried black mushrooms
1/4	c	Dried lily buds
6		Chicken thighs, preferably with the skin
2		Lean Chinese sausages (about 2 ounces each)
1	tb	Peanut or corn oil
4		Garlic cloves, peeled
3		Quarter-sized slices fresh ginger, peeled
1	tb	Fermented bean curd (fu yu), mashed (optional)
4		Green onions, including the green tops, cut into 2-inch lengths
1	ts	Corn starch
1/2	c	Chicken stock
2	tb	Rice wine or dry sherry
1/4	ts	White pepper
1 1/2	tb	So sauce
1 1/2	tb	Rice wine or dry sherry
1/2	ts	Sugar
1	ts	Asian sesame oil
1 1/2	ts	Corn starch

INSTRUCTIONS

           CHICKEN MARINADE:
For entertaining, this recipe makes a fun presentation when prepared in
four individual two-cup clay pots. To season a new sandy clay pot and lid,
submerge both in cold water overnight.
Rinse with cold water until water runs clear. Drain thoroughly. Put rice
and water into a 2 1/2 to 3-quart sandy clay pot; set aside.
In 2 separate bowls, cover the mushrooms and lily buds with water until
soft and pliable, about 30 minutes. Drain. Cut off and discard mushroom
stems; cut caps in half. Cut off and discard hard ends of each lily bud;
tie each bud into a knot. Set aside.
Using a heavy cleaver, chop the chicken crosswise into 3 pieces cleanly
through the skin, meat and bone leaving no jagged chopped bones.
Toss chicken with marinade; set aside for 20 minutes. Cut sausages into
thin diagonal slices.
In a preheated wok add oil, garlic and ginger. Stir-fry over medium heat
until fragrant, about 10 seconds. Increase heat to high; add chicken and
sausages and stir occasionally until lightly browned, about 5 minutes. Add
mashed fermented bean curd to center of wok; toss with chicken mixture. Add
mushrooms, lily buds and green onions and stir-fry 30 seconds.
Mix cornstarch with chicken stock, wine and pepper to a smooth mixture.
Pour into the wok and stir until sauce thickens, about 10 seconds. Remove
from heat.
Place clay pot over medium-high heat. Boil rice and stir with chopsticks to
loosen grains. Continue boiling until surface water is absorbed (about 5
minutes). Pour chicken mixture over rice, cover, reduce heat to low, and
cook for 20 minutes. Turn off heat, do not remove lid; let sit for 10
minutes longer.
PER SERVING (4 servings): 850 calories, 39 g protein, 84 g carbohydrate, 36
g fat (10 g saturated), 141 mg cholesterol, 777 3 fiber.
Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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