Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.