Simmered, deep-fried chicken st.w/rice#2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried black mushrooms | |
| 4 | Chestnuts | |
| 10 | Lotus seeds | |
| ½ | cup | Glutinous rice |
| 1 | (3-lb) chicken | |
| ¼ | pounds | Lean pork |
| 2 | tablespoons | Oil |
| ¼ | pounds | Smoked ham |
| 3 | Canned ginkgo nuts | |
| ¼ | cup | Bamboo shoots |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| Water to cover | ||
| Cornstarch | ||
| Oil for deep-frying | ||
Directions
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 Section"). 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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .