4 lb Chicken-serving size pieces
1/4 c Sake plus 2T
2 tb Soy sauce
5 3/4 c Chicken stock
16 Clams little neck in shell
1 tb Gingerroot, minced, fresh
1 c Onions, green, chopped
3 c Rice short grain uncooked
1/4 c Cilantro leaves chopped
1 tb Szechuan chili sauce
1 lb Shrimp whole, raw
1/2 ts Saffron threads crushed
1 1/2 lb Mussels in shell
1/4 c Oil, olive plus 2T
1 1/2 tb Garlic minced
1/4 lb Sausage, Chinese pork
1 c Snow peas julienned
Shell, devein and butterfly the shrimp. Scrub mussels
and clams and soak in several different changes of
water until needed. Cut chinese sausage in thin
diagonal slices and steam, 15 minutes. Pre-heat the
oven to 350/F. Combine the chicken, chili sauce and 2
T of the sake in a bowl-set aside. Combine shrimp, 1 T
of the soy sauce and 1 T of the sake in another bowl
and set aside.Dissolve the saffron in some of the
chicken stock and set aside. Heat 1/4 cup of the olive
oil in a large skillet: medium high heat. Add chicken
pieces a few at a time, cook until browned on each
side. Set aside untill all are browned. Pour off fat
from skillett then add remaining (2T) olive oil,
garlic and gingerroot. Cook for 1 minute then add
green onion and cook 30 seconds more. Now add the
steamed sausage and cook 1 more minute then add the
rice and stir until it is all coated. Pour in the
chicken stock, dissolved saffron, remaining 1/4 cup of
sake and remaining 1T soy sauce. Bring to a boil and
cook over medium heat for 10 minutes. Add the snow
peas, shrimp and chicken pieces and cover with rice
mixture. Arrange clams and mussels on top, sticking up
so they will open. Bake uncovered at 350/F for 30-40
minutes or until clams and mussels are open. Sprinkle
the cilantro over the top and serve from the pan
together with green salad and crusty bread.
