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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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 107 (10%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1089
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