| | Stephen Ceideburg |
| 2 | c | Long-grain rice |
| 2 1/4 | c | Cold water |
| 6 | | Chinese dried black mushrooms |
| 1/4 | c | Dried lily buds |
| 6 | | Chicken thighs, preferably with the skin |
| 2 | | Lean Chinese sausages (about 2 ounces each) |
| 1 | tb | Peanut or corn oil |
| 4 | | Garlic cloves, peeled |
| 3 | | Quarter-sized slices fresh ginger, peeled |
| 1 | tb | Fermented bean curd (fu yu), mashed (optional) |
| 4 | | Green onions, including the green tops, cut into 2-inch lengths |
| 1 | ts | Corn starch |
| 1/2 | c | Chicken stock |
| 2 | tb | Rice wine or dry sherry |
| 1/4 | ts | White pepper |
| | CHICKEN MARINADE: |
| 1 1/2 | tb | So sauce |
| 1 1/2 | tb | Rice wine or dry sherry |
| 1/2 | ts | Sugar |
| 1 | ts | Asian sesame oil |
| 1 1/2 | ts | Corn starch |
