Steamed And Deep Fried Chicken Stuffed With Glutinous Rice Recipes
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
SIMMERED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE I
Number Of Ingredients 18
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.
Nutrition Facts : Nutritional Facts Serves
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