Glutinous rice is the base for this ideal stuffing made with four different kinds of pork. Be sure to use enough liquid (in this case chicken broth) that the rice softens properly, and keep stirring it so that it doesn’t stick to the bottom of the pot. For a regional Chinese variation, try substituting rough chopped Sichuan mustard greens and tree ears for the ground pork. For a non-Chinese variation, try just vegetables and ricotta cheese. This stuffing can be used for chicken and Whole Stuffed Chicken Skin, turkey, Cornish game hens, and squabs, or it can be served as a meal in itself (wrap in lotus leaves and steam 25 minutes).
© 1981 Ken Hom. All rights reserved.