Try this Chicken and Rice in a Sandy Clay Plot recipe, or contribute your own.
Suggest a better descriptionFor 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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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1089 | ||
Calories from Fat: 107 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 192.3mg | 7 % | |
Potassium 459mg | 12 % | |
Total Carbohydrate 199.1g | 59 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 196.2g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1089
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