Steamed And Deep Fried Chicken Stuffed With Glutinous Rice Recipes

STEAMED GLUTINOUS RICE WITH CHICKEN (LOH MAI KAI) 糯米鸡

Steps:

• Have ready all ingredients needed to make steamed glutinous rice with chicken.
• Soaked mushrooms in water till soft, about 2 hours.
• Then set aside rehydrated mushrooms and retain mushroom water.
• Also, soaked scallops for about 1 hour.
• Set aside rehydrated dried scallop and retain scallop water.
• Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
• Then slice the sausage diagonally into semi-thin pieces.
• Next, peel and mince some garlic
• Lastly, slice thinly some peeled shallots.
• To prepare the glutinous rice, wash the rice and drained.
• Add enough water and set aside to soak for at least 6 hours or overnight.
• Prepare seasonings to season the soaked glutinous rice.
• Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.
• To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
• Skin ginger and pound to extract ginger juice.
• Have ready all seasonings to marinade the cut chicken meat.
• Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.
• First, heat up oil in wok and saute slice shallot.
• Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
• Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
• When aromatic, add in mushroom water and continue to saute till dry.
• Set aside the fried mushrooms and chinese sausage toppings for later use.
• In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
• Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.
• Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
• First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
• Next, press down gently the glutinous rice with the back of a spoon.
• Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
• Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
• Place the filled stainless steel bowls into a steamer with boiling water.
• Cover with lid and steam over medium heat for 40 minutes or until done.
• Remove from steamer when cooked.
• To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
• Then turn over the steamed glutinous rice onto the small plate and serve immediately.

ROASTED CHICKEN WITH FRIED RICE STUFFING AND SCALLION OIL

Steps:

• Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning. When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving.
• In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

STEAMED AND DEEP-FRIED CHICKEN AND GLUTINOUS RICE

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.

STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE

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.