Simmered, Deep-Fried Chicken St.w/rice#2

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Try this Simmered, Deep-Fried Chicken St.w/rice#2 recipe, or contribute your own.


1/2 c Glutinous rice
1/4 lb Lean pork
1/4 c Bamboo shoots
Oil for deep-frying
1 tb Sherry
10 Lotus seeds
4 Chestnuts
2 tb Vegetable oil
Water to cover
2 tb Soy sauce
3 Dried black mushrooms
1 (3-lb) chicken
1/4 lb Smoked ham
3 Canned ginkgo nuts

Original recipe makes 8 Servings



1. Soak dried mushrooms. Parboil and shell chestnuts. Blanch lotus seeds. Soak glutinous rice. 2. Bone chicken, keeping its skin and natural shape intact (see "How-to Section"). Dice pork. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). Place in a large bowl. 4. Dice ham, ginkgo nuts, bamboo shoots, mushrooms, chestnuts, and add to bowl, along with glutinous rice, lotus seeds, soy sauce and sherry. Mix well. 5. Stuff chicken with mixture and sew up securely or skewer. Wrap bird in cheesecloth (to help hold its shape) and place in a pan with water. Bring to a boil. Then simmer, covered, 30 minutes. 6. Drain chicken. Blot dry with paper toweling, then sprinkle lightly with cornstarch. 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. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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