Steamed, Deep-fried Chicken Stuff W/rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 10 | Servings |
INGREDIENTS
| 2 | c | Glutinous rice |
| 6 | Dried black rushrooms | |
| 1/2 | c | Lotus seeds |
| 1 | 4-lb chicken | |
| 1/4 | c | Smoked ham |
| 1 | Chinese sausage | |
| 1 | t | Salt |
| Stock to cover | ||
| Cornstarch | ||
| Oil for deep-frying | ||
| 1 | Lemon |
INSTRUCTIONS
Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. Bone chicken, keeping its skin and natural shape intact (see "How-to Section"). Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 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. Steam 2 hours (see "How-to Section"). 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. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 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. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 491.2mg
Potassium: 103.7mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: <1g
Protein: 2.7g