Chicken & Rice In A Sandy Clay Plot Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 cup: Long-grain rice,
2 1/4 cup: Cold water,
6: Chinese dried black mushrooms,
1/4 cup: Dried lily buds,
6: Chicken thighs, preferably with the skin
2: Lean Chinese sausages, about 2 ounces each
1 tbsp: Peanut or corn oil,
4: Garlic cloves, peeled
3: Quarter-sized slices fresh ginger, peeled
1 tbsp: Fermented bean curd, (fu yu), mashed (optional)
4: Green onions, including the green tops, cut into 2-inch lengths
1 tsp: Corn starch,
1/2 cup: Chicken stock,
2 tbsp: Rice wine or dry sherry,
1/4 tsp: White pepper,
CHICKEN MARINADE:,
1 1/2 tbsp: So sauce,
1 1/2 tbsp: Rice wine or dry sherry,
1/2 tsp: Sugar,
1 tsp: Asian sesame oil,
1 1/2 tsp: Corn starch,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp