Simmered And Deep Fried Chicken Stuffed With Glutinous Rice I Recipes
STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE
Number Of Ingredients 11
Steps:
- 1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). 3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 4. Stuff chicken with mixture and sew up securely or skewer. Place bird in a deep heatproof bowl. Heat enough stock to cover chicken and pour over. 5. Steam 2 hours (see HOW-TO, _Steaming). 6. Drain chicken, reserving liquid for stock. Transfer bird to a platter and, with a spatula, gently flatten it, taking care that chicken does not burst. Let cool then dust lightly with cornstarch. 7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 8. Heat oil. Gently lower in bird, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning, until golden. Drain on paper toweling, then transfer to a cutting board. 9. With a sharp knife, cut through chicken and stuffing in z-inch slices, then in 2-inch squares. Arrange on a platter garnish with lemon wedges and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STEAMED AND DEEP-FRIED CHICKEN AND GLUTINOUS RICE
Number Of Ingredients 17
Steps:
- 1. Separately soak glutinous rice and dried mushrooms. Blanch chestnuts and walnuts. 2. Mince chicken giblets, ham, Chinese sausages, scallions, soaked mushrooms and blanched nuts. Place in a large, heatproof bowl. Add soaked rice, water, sherry, salt and sugar, blending well. 3. Steam 50 minutes (see HOW-TO, _Steaming). 4. Meanwhile cut chicken through the breastbone and spread it out flat. Rub soy sauce and remaining salt into its skin. Place chicken on top of steamed ingredients. Steam 45 minutes more. 5. Remove chicken, but cover the pot again to keep rice mixture hot. Let bird cool slightly then bone. Meanwhile heat oil until nearly smoking. 6. Add chicken and deep-fry until crisp and golden. Drain on paper toweling. Cut in bite-size pieces and arrange over rice mixture. Garnish with Chinese parsley and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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