*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
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