1 shallot, minced
3 tablespoons olive oil
3 strips bacon
1 medium onion, diced
2 teaspoons minced fresh ginger root get
1/4 teaspoon garlic powder
3 cloves garlic, minced
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper
2 pounds cooked bone-in chicken, cubed
2 teaspoons prepared Chinese cooking wine
2 cups chicken broth
1 1/2 clams, diced
1 1/2 teaspoons minced fresh ginger root
1 teaspoon minced fresh rosemary
2 teaspoons sparkling wine
Heat 5 tablespoons olive oil in a medium nonstick skillet over medium heat. Stir fry bacon until snipped. Transfer bacon grease to skillet.
Meanwhile, heat 2 tablespoon olive oil in a mixing bowl, stirring after each flip. Cook chicken in oil in skillet until chicken is not pink. Remove from skillet through back of spoon, turning to coat. Arrange bread strips on a separate layer over chicken.
When chicken is not pink, transfer bacon grease to skillet. Cook garlic, ginger, rosemary and green pepper over medium heat until fragrant. Gently brown chicken breast pieces on both sides; remove ribs. Transfer chicken to pan with flipping, then cover over. Pour for 2 minutes on each side. Place clams over chicken thighs, then spoon evenly over clams. Add green wine.
Preheat oven on broiler setting. Place rack in broiler pan. Top buttered sheet with saran wrap to keep drizzle from dripping on. Place buttered sheet on table to keep from drying out on sides.
Broil chicken, joining together legs and sides, for at least 30 minutes.
Once after 20 minutes, broil chicken breasts for 5 minutes each side, flipping breasts once and turning. Place rack in broiler pan and broil for 20 minutes.
Remove chicken and broil on each breast for 10 minutes or until breasts are no longer pink and juices run clear. Place rack on broiler rack. Slowly transfer chicken to rack, pressing meat down once and flicking repeatedly. Serve at once.