• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken and Rice in a Sandy Clay Plot

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • Stephen Ceideburg
  • 2 c Long-grain rice
  • 2 1/4 c Cold water
  • 6 Chinese dried black
  • -mushrooms
  • 1/4 c Dried lily buds
  • 6 Chicken thighs, preferably
  • -with the skin
  • 2 Lean Chinese sausages (about
  • -2 ounces each)
  • 1 tb Peanut or corn oil
  • 4 Garlic cloves, peeled
  • 3 Quarter-sized slices fresh
  • -ginger, peeled
  • 1 tb Fermented bean curd (fu yu),
  • -mashed (optional)
  • 4 Green onions, including the
  • -green tops, cut into 2-inch
  • -lengths
  • 1 ts Corn starch
  • 1/2 c Chicken stock
  • 2 tb Rice wine or dry sherry
  • 1/4 ts White pepper
  • 1 1/2 tb So sauce
  • 1 1/2 tb Rice wine or dry sherry
  • 1/2 ts Sugar
  • 1 ts Asian sesame oil
  • 1 1/2 ts Corn starch


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.

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