INGREDIENTS

INSTRUCTIONS

1  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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