Simmered, deep-fried chicken st.w/rice#1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Glutinous rice |
| 4 | Dried black mushrooms | |
| 7 | cups | Water |
| 1 | (3-lb) chicken | |
| 2 | Chicken livers | |
| ¼ | cup | Smoked ham |
| 5 | Water chestnuts | |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | dash | Pepper |
| 1 | medium | Onion |
| 3 | tablespoons | Sherry |
| 1 | tablespoon | Sugar |
| 5 | tablespoons | Soy sauce |
| 1 | Egg | |
| 5 | tablespoons | Flour |
| 2 | tablespoons | Soy sauce |
| Oil for deep-frying | ||
Directions
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.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .