| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Glutinous rice |
| 6 |
|
Dried black mushrooms |
| 1/4 |
c |
Chestnut meats |
| 1/4 |
c |
Walnut meats |
| 1 |
|
Set chicken giblets |
| 1/4 |
c |
Smoked ham |
| 2 |
|
Chinese sausages |
| 2 |
|
Scallion stalks |
| 1/2 |
c |
Water |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
|
(4-5 pound) chicken |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
|
|
Oil for deep-frying |
|
|
Chinese parsley |
INSTRUCTIONS
1. Separately soak glutinous rice and dried mushrooms. Blanch chestnuts and
walnuts.
2. Mince chicken giblets, ham, Chinese sausages, scallions, soaked
mushrooms and blanched nuts. Place in a large, heatproof bowl. Add soaked
rice, water, sherry, salt and sugar, blending well.
3. Steam 50 minutes (see "How-to Section").
4. Meanwhile cut chicken through the breastbone and spread it out flat. Rub
soy sauce and remaining salt into its skin. Place chicken on top of steamed
ingredients. Steam 45 minutes more.
5. Remove chicken, but cover the pot again to keep rice mixture hot. Let
bird cool slightly; then bone. Meanwhile heat oil until nearly smoking.
6. Add chicken and deep-fry until crisp and golden. Drain on paper
toweling. Cut in bite-size pieces and arrange over rice mixture. Garnish
with Chinese parsley 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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”