---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN AND RICE IN A SANDY CLAY PLOT
  Categories: Chinese, Chicken
       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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