Ingredients
- 16 clams little neck in shell
- 1 1/2 mussels in shell
- 4 lb chicken size (serving pieces)
- 5 3/4 c chicken stock
- 3 c rice short (grain uncooked)
- 1 lb shrimp (whole)
- 1 c snow peas (julienned)
- 1 c onions
- 1/4 lb sausage
- 1/4 cup sake
- 1/4 c sake (plus)
- 1/4 c oil
- 1/4 cup olive oil in a skillet high hea chicken a few at a time (pieces)
- 2 tb soy sauce
- 1 tb szechuan chili sauce
- 1 tb gingerroot
- 1 1/2 tb garlic (minced)
- 2 t soy sauce
- 2 t sake in a bowl-set aside
- 1/4 c cilantro leaves (chopped)
- 1 t sake in another bowl
- 1/2 ts saffron threads (crushed)
- some chicken stock
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.
