How to make chinese dish stuffed chicken with sticky rice?

Question

How to make chinese dish stuffed chicken with sticky rice?

Answer 1

Glutinous rice Stuffed Fried Chicken

Ingredients:

1 Fresh Chicken (boned)

1 Strip of Cantonese Cured Pork (diced)

2 Strips of Cantonese Duck Liver Sausage (diced)

5 Sundried Sea Scallops (softened by soaking & drained)

6 Dried Dark Mushrooms (softened by soaking & diced)

1 lb. Stickey Rice aka sweet rice or riz gluant (washed & cooked)

Dash of Light Soy Sauce

Oil for deep frying

Salt & Pepper for seasoning

Vinegar

Directions:

1. Cook the stickey rice same as regular Chinese rice until done.

2. Stir-fry the cured pork, sausage, dry scallops and mushrooms with oil in a hot wok over strong fire. After cooked mix with stickey rice and add a little light soy sauce. Transfer the mixture to a separate dish.

3. After boning and seasoning the chicken with salt and pepper, stuff the rice mixture inside the chicken and tie up the opening securely to prevent excess infiltration of water and oil in the next steps. Tying may be done with either string or needles.

4. Poach the chicken in boiling water mixed with a little bit of vinegar. Wind dry the chicken for 4 to 5 hours.

5. Deep fry the chicken in hot oil for 45 minutes to 1 hour. keep the skin crispy.

6. Slice the chicken and serve whole on a platter.

This dish will serve 4 as a main course or 8 - 10 if it is served with other dishes.

Stir frying sticky rice and deep frying chicken with stuffing are difficult, but significant for this recipe

Voila!!!

Enjoy!!!

Answer 2

The Chinese Method...meaning i'm not going to give you measurements, rather you'll do it by personal preference and estimates...just like the way chinese people do it. Authentic no?

Buy a chicken, clean the insides very well with hot water and salt. Rinse well. The salt water is only for cleaning. Boil the rice until 75 to 80% done.

You can either make the chicken as a soy sauce chicken or a normal salted chicken. For soy sauce.... Heat up a pan, pour soy sauce in it, add water if necessary, ginger, sugar, green onions, half a cup of wine...and I forgot waht they're called but you put it in soup it's red and dried (you don't need it). Let it mix and season to your preference. When it's a good blend of ginger, sweet, and salty, prepare your chicken.

Sprinkle your rice with the sauce, don't drench it. Stuff it inside the chicken and place it in the pot. Pour 80% of your sauce in the pot..it should at least cover the very bottom part of your chicken, but avoid getting it inside your rice. Cook it until you see the chicken is done on the bottom. By this time, the rice inside your chicken will have absorbed the sweet chicken juices. Put a little of the sauce inside the chicken, over your rice. Taste it if you dare to see if the rice is salty enough. Flip the bird over so it can get sauced on the other side.

When it looks done..usually when the sauce is very thin or either gone, then yeah take it out and enjoy.

If you want, go buy some bamboo leaves, put it over the top part of the chicken, stick some inside with the rice while you go through this recipe. It'll give you an herbal taste.

By the way, mine is a soft chicken recipe if you haven't already figured it out by now. It's also not going to be what you're used to by my guesses. But hey if you want to try a different variation then this is for you.