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    List of Ingredients

    1/2 lb mussels

    4 chicken wings, each cut into 2

    1/2 lb. clams

    4 cloves garlic, crushed

    1 onion, sliced

    1 small can Del Monte Tomato Sauce

    1/2 cup cooked green peas

    2 small red bell peppers, cut into strips

    4 cups cooked rice

    1 cup cooked sticky rice

    2 hard-boiled eggs, sliced thinly


    Marinate chicken wings in 1 tbsp. soysauce and 1/8 tsp. pepper for 30 minutes. Set aside.

    Boil mussels and clams until shells open.
    Remove only mussel meat from shell.
    Reserve 1/2 cup of mussel and clam broth. Set aside.

    Saute garlic, onions and chicken in oil.

    Pour in mussels broth.

    Season with 2 tsp. salt and 1/2 tsp. ground black pepper.

    Simmer until chicken is tender.

    Add tomato sauce, mussel meat, clams, green peas and bell peppers.

    Simmer for 10 minutes.

    Add rice and sticky rice.
    Blend thoroughly.

    Top with egg slices just before serving.

    Yum! Enjoy!




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