INGREDIENTS

INSTRUCTIONS

1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds.
2. Bone chicken, keeping its skin and natural shape intact (see "How-to
Section").
3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with
salt, soaked rice and lotus seeds.
4. 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.
5. Steam 2 hours (see "How-to Section").
6. 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.
7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes
more. Let cool briefly.
8. 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.
9. 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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