Ingredients
- 16 clams little neck in shell
- 1 1/2 mussels in shell
- 1,100 gr chicken size (serving pieces)
- 1,400 ml chicken stock
- 350 gr rice short (grain uncooked)
- 250 gr shrimp (whole)
- 230 gr snow peas (julienned)
- 120 gr onions
- 65 gr sausage
- 60 gr sake
- 60 gr sake (plus)
- 60 ml oil
- 60 ml olive oil in a skillet high hea chicken a few at a time (pieces)
- 30 ml soy sauce
- 16 ml szechuan chili sauce
- 16 gr gingerroot
- 14 gr garlic (minced)
- 10 ml soy sauce
- 5 gr sake in a bowl-set aside
- 4 gr cilantro leaves (chopped)
- 1 gr sake in another bowl
- 1 gr 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.
