Steamed, deep-fried chicken and glut. rice
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Glutinous rice |
| 6 | Dried black mushrooms | |
| ¼ | cup | Chestnut meats |
| ¼ | cup | Walnut meats |
| 1 | Set chicken giblets | |
| ¼ | cup | Smoked ham |
| 2 | Chinese sausages | |
| 2 | Scallion stalks | |
| ½ | cup | Water |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | (4-5 pound) chicken | |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| Oil for deep-frying | ||
| Chinese parsley | ||
Directions
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 Section").
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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .