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1
Shell, devein and butterfly the shrimp.
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2
Scrub mussels and clams and soak in several different changes of water until needed.
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3
Cut chinese sausage in thin diagonal slices and steam, 15 minutes.
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4
Pre-heat the oven to 350/F.
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5
Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside.
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6
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.
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7
Heat 1/4 cup of the olive oil in a large skillet: medium high heat.
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8
Add chicken pieces a few at a time, cook until browned on each side.
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9
Set aside untill all are browned.
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10
Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot.
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11
Cook for 1 minute then add green onion and cook 30 seconds more.
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12
Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated.
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13
Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce.
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14
Bring to a boil and cook over medium heat for 10 minutes.
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15
Add the snow peas, shrimp and chicken pieces and cover with rice mixture.
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16
Arrange clams and mussels on top, sticking up so they will open.
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17
Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open.
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18
Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.
