Yield: 10 Servings
|2 cups||Glutinous rice|
|6||Dried black rushrooms|
|½ cup||Lotus seeds|
|¼ cup||Smoked ham|
|Stock to cover|
|Oil for deep-frying|
1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds.
2. Bone chicken, keeping its skin and natural shape intact (see "How-to Section").
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 Section").
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 2-inch slices, then in 2-inch squares. Arrange on a platter; garnish with lemon wedges and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .