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.
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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith
Crispy Chicken Stuffed With Sticky Rice Of Cured Meats & Mushrooms