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| |
| 2 |
cups |
Jasmine Rice |
|
| 2 1/4 |
cups |
Cold Water |
|
| 6 |
|
Chinese Dried Black Mushrooms |
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| 1/4 |
cup |
Dried Lily Buds (dried)
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| 6 |
|
Chicken Thighs (preferably with the skin) |
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| 2 |
|
Lean Chinese Sausages (about 2 ounces each) |
|
| 1 |
tbsp |
Peanut or Corn oil |
|
| 4 |
tsp |
Garlic (minced) |
|
| 3 |
|
Quarter-Sized Slices Fresh Ginger (peeled) |
|
| 1 |
tbsp |
Fermented Bean Curd (fu yu) (mashed; optional*)
|
|
| 4 |
|
Green Onions (cut into 2-inch lengths) |
|
| 1 |
tsp |
Potato Starch |
|
| 1/2 |
cup |
Chicken Stock |
|
| 2 |
tbsp |
Rice Wine or Dry Sherry |
|
| 1/4 |
tsp |
White Pepper |
|
Chicken Marinade:
|
| 1 1/2 |
tbsp |
Yuzu Soy Sauce |
|
| 1 1/2 |
tbsp |
Rice Wine or Dry Sherry |
|
| 1/2 |
tsp |
Sugar |
|
| 1 |
tsp |
Orchids Pure Sesame Oil |
|
| 1 1/2 |
tsp |
Potato 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.
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| 1. |
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. |
| 2. |
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 |
| 3. |
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.
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| 4. |
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. |
| 4 Servings |
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