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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Poultry 8 Servings

INGREDIENTS

3 Dried black mushrooms
4 Chestnuts
10 Lotus seeds
1/2 c Glutinous rice
1 3-lb chicken
1/4 lb Lean pork
2 T Oil
1/4 lb Smoked ham
3 Canned ginkgo nuts
1/4 c Bamboo shoots
2 T Soy sauce
1 T Sherry
Water to cover
Cornstarch
Oil for deep-frying

INSTRUCTIONS

Soak dried mushrooms. Parboil and shell chestnuts. Blanch lotus  seeds.
Soak glutinous rice. Bone chicken, keeping its skin and  natural shape
intact (see "How-to Section"). Dice pork. Heat oil. Add  pork and
stir-fry until it loses its pinkness (2 to 3 minutes). Place  in a
large bowl. Dice ham, ginkgo nuts, bamboo shoots, mushrooms,
chestnuts, and add to bowl, along with glutinous rice, lotus seeds,
soy sauce and sherry. Mix well. 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. Drain chicken. Blot dry with paper toweling, then  sprinkle
lightly with cornstarch. 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,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 100
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 16.2mg
Sodium: 634.2mg
Potassium: 196.2mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: <1g
Protein: 8.2g


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