Simmered And Deep Fried Chicken Stuffed With Glutinous Rice Ii Recipes

ROASTED CHICKEN WITH STICKY RICE

Steps:

• Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
• Combine the shallot, garlic, 1 1/2 tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
• Cook the sticky rice.
• Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
• Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
• Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don't want to overcook the chicken.
• Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.

SIMMERED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE I

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. 2. Bring water to a boil in a large pan and add chicken. Bring to a boil again then simmer, covered, 10 minutes. Remove bird, leaving liquids in pan. Pierce chicken all over with a fork. 3. Dice chicken livers and ham place in a bowl. Slice water chestnuts and soaked mushrooms and add, along with soy sauce, sugar, pepper and soaked rice. Blend well. 4. Stuff chicken with mixture and sew up securely or skewer. Return bird to pan. Slice onion and add, along with sherry, remaining sugar and second quantity of soy sauce. 5. Reheat chicken and simmer, covered, until liquid is nearly absorbed (about 30 minutes). Turn bird once or twice for even coloring. Drain well and blot dry with paper toweling. 6. Meanwhile beat egg lightly and blend in flour and remaining soy sauce to make a batter. Coat chicken with batter. 7. Heat oil until nearly smoking. 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 and serve. VARIATION: * Instead of deep-frying, simmer the bird 40 to 45 minutes in step 5. (Omit steps 6 and 7.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SIMMERED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE II

Steps:

• 1. Soak dried mushrooms. Parboil and shell chestnuts. Blanch lotus seeds. Soak glutinous rice. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). Dice pork. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). Place in a large bowl. 4. Dice ham, ginkgo nuts, bamboo shoots, mushrooms, chestnuts, and add to bowl, along with glutinous rice, lotus seeds, soy sauce and sherry. Mix well. 5. Stuff chicken with mixture and sew up securely or skewer. Wrap bird in cheesecloth (to help hold its shape) and place in a pan with water. Bring to a boil. Then simmer, covered, 30 minutes. 6. Drain chicken. Blot dry with paper toweling, then sprinkle lightly with cornstarch. 7. Heat oil until nearly smoking. 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 and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.