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
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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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