Chicken & rice in a sandy clay plot
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Chicken & rice in a sandy clay plot
  Chicken    Rice    Chinese    Poultry  
Last updated 6/12/2012 12:48:26 AM. Recipe ID 9511. Report a problem with this recipe.
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      Title: Chicken & rice in a sandy clay plot
 Categories: Chinese, Poultry
      Yield: 2 Servings
 
           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
           CHICKEN MARINADE:
  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
 
  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.
 




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Recipe ID 9511 (Apr 03, 2005)

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