Categories: Poultry, Fish/sea, Pork/ham, Spanish, Casseroles 
      Yield: 8 servings 
  
      4 lb Chicken-serving size pieces         1 tb Szechuan chili sauce 
    1/4 c  Sake plus 2T                        1 lb Shrimp whole, raw 
      2 tb Soy sauce                         1/2 ts Saffron threads crushed 
  5 3/4 c  Chicken stock                   1 1/2 lb Mussels in shell 
     16    Clams little neck in shell        1/4 c  Oil, olive plus 2T 
      1 tb Gingerroot, minced, fresh       1 1/2 tb Garlic minced 
      1 c  Onions, green, chopped            1/4 lb Sausage, Chinese pork 
      3 c  Rice short grain uncooked           1 c  Snow peas julienned 
    1/4 c  Cilantro leaves chopped         
  
  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.