INGREDIENTS

INSTRUCTIONS

Separately soak glutinous rice and dried mushrooms.  2. Bring water to
a boil in a large pan and add chicken. Bring to a  boil again; then
simmer, covered, 10 minutes. Remove bird, leaving  liquids in pan.
Pierce chicken all over with a fork.  3. Dice chicken livers and ham;
place in a bowl. Slice water  chestnuts and soaked mushrooms and add,
along with soy sauce, sugar,  pepper and soaked rice. Blend well.  4.
Stuff chicken with mixture and sew up securely or skewer. Return  bird
to pan. Slice onion and add, along with sherry, remaining sugar  and
second quantity of soy sauce.  5. Reheat chicken and simmer, covered,
until liquid is nearly absorbed  (about 30 minutes). Turn bird once or
twice for even coloring. Drain  well and blot dry with paper toweling.
6. Meanwhile beat egg lightly and blend in flour and remaining soy
sauce to make a batter. Coat chicken with batter.  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. VARIATION:  Instead of
deep-frying, simmer the bird 40 to 45 minutes in step 5.  (Omit steps 6
and 7.)  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: 88
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 23.3mg
Sodium: 937.6mg
Potassium: 165.1mg
Carbohydrates: 12.5g
Fiber: <1g
Sugar: 3.3g
Protein: 4.8g