| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 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 | T | Peanut or corn oil |
| 4 | Garlic cloves, peeled | |
| 3 | Quarter-sized slices fresh | |
| ginger peeled | ||
| 1 | T | Fermented bean curd, fu yu |
| mashed optional | ||
| 4 | Green onions, including the | |
| green tops cut into | ||
| 2-inch | ||
| lengths | ||
| 1 | t | Corn starch |
| 1/2 | c | Chicken stock |
| 2 | T | Rice wine or dry sherry |
| 1/4 | t | White pepper |
| CHICKEN MARINADE: | ||
| 1 1/2 | T | So sauce |
| 1 1/2 | T | Rice wine or dry sherry |
| 1/2 | t | Sugar |
| 1 | t | Asian sesame oil |
| 1 1/2 | t | Corn starch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 154
Total Fat: 17.3g
Cholesterol: 198.5mg
Sodium: 685.4mg
Potassium: 1232.5mg
Carbohydrates: 61.2g
Fiber: 3.3g
Sugar: 6g
Protein: 51.8g