Chicken And Rice In A Sandy Clay Plot

Directions

1. For entertaining, this recipe makes a fun presentation when prepared in four individual two-c. clay pots. To season a new sandy clay pot and lid, submerge both in cool water overnight.
2. Rinse with cool water till water runs clear. Drain thoroughly. Put rice and water into a 2 1/2 to 3-qt sandy clay pot; set aside.
3. In 2 separate bowls, cover the mushrooms and lily buds with water till soft and pliable, about 30 min. Drain. Cut off and throw away mushroom stems; cut caps in half. Cut off and throw away hard ends of each lily bud; tie each bud into a knot. Set aside.
4. Using a heavy cleaver, chop the chicken crosswise into 3 pcs cleanly through the skin, meat and bone leaving no jagged minced bones.
5. Toss chicken with marinade; set aside for 20 min. Cut sausages into thin diagonal slices.
6. In a preheated wok add in oil, garlic and ginger. Stir-fry over medium heat till fragrant, about 10 seconds. Increase heat to high; add in chicken and sausages and stir occasionally till lightly browned, about 5 min. Add in mashed fermented bean curd to center of wok; toss with chicken mix. Add in mushrooms, lily buds and green onions and stir-fry 30 seconds.
7. Mix cornstarch with chicken stock, wine and pepper to a smooth mix.
8. Pour into the wok and stir till sauce thickens, about 10 seconds. Remove from heat.
9. Place clay pot over medium-high heat. Boil rice and stir with chopsticks to loosen grains. Continue boiling till surface water is absorbed (about 5 min). Pour chicken mix over rice, cover, reduce heat to low, and cook for 20 min. Turn off heat, don't remove lid; let sit for 10 min longer.