8 each dried mushrooms
12 each raw king prawns, with shells and heads kept on
12 each live mussels, scrubbed and beards removed
18 each live clams, soaked and rinsed
1 each chicken stock cube, or 2 tsp chicken stock powder
2 tbsp vegetable oil
1 each large onion, finely diced
3 each garlic cloves, minced
1/2 inch piece ginger, finely minced
12 each chicken wing prime joint (drummettes)
1/2 tsp five spice powder
1 each red pepper. finely diced
2 tbsp light soy sauce
1/2 tsp turmeric powder
2 each lap cheong (Chinese sausage), cut into thick diagonal slices
450g sushi rice
100g frozen peas
1 each large squid tube (U5), cut into slices
2 tbsp fresh coriander, roughly chopped
Soak the mushrooms in just-boiled water for 30 minutes, or until soft, and then drain. Cut each mushroom into quarters and then set aside.
If they have not been done already, de-vein the king prawns by carefully cutting along the backs of the prawns with scissors and then taking a sharp knife take out the black vein. Rinse the king prawns being careful to keep the head on and set aside.
Bring a large pan of water to the boil then add the mussels and cover the pan with a lid. Immediately reduce the heat and cook for 2 minutes. Add the clams and then cook for a further 2-3 minutes, or until the mussels and clams have opened. Carefully lift out the mussels and clams and set aside. Pour the cooking liquid into a measuring jug and add the chicken stock cube or powder. Add enough water to make up 2 litres of cooking liquid.
Heat the oil in a large saucepan over a medium heat until the oil is hot. Add the onion, garlic and ginger and cook for 1-2 minutes until just starting to soften. Add the chicken wings and sprinkle over the five-spice powder. Turn the chicken wings until browned on all side and then add 2 tbsp of the cooking liquid to the pan, cover with a lid and cook for 5 minutes. Remove from the pan and set aside.
Add the red pepper to the pan along with the light soy sauce and turmeric. Cook for 1 minute until the pepper has just started to soften. Add the lap cheong (Chinese sausage) to the pan and cook for a further 2 minutes.
Add the rice to the pan and stir well until it is well coated with the spices. Add the reserved cooking liquid and stir well. Increase the heat until it has come to the boil and then turn down the heat to low. Cook uncovered for 10 minutes, or until the cooking liquid has started to evaporate and you can see holes appearing non the rice.
Stir through the peas and reserved mushrooms then arrange the chicken wings on top of the rice. Put a lid back on the pan and cook for 10 minutes. Push the king prawns into the top of the rice with the heads sticking up and scatted over the squid. Cover and cook for 5 minutes, or when the prawns are almost cooked. Then arrange the mussels and clams around the prawns, cover the pan again and cook for 5 more minutes until the rice is cooked and all of the seafood is cooked through.
Serve immediately and sprinkle with the chopped coriander.