Kwangtung Crispy Stuffed Chicken

Name: Kwangtung Crispy Stuffed Chicken (Choi Pei Nor Mai Gai)
Cuisine: China
Ingredients: 6 fresh water chestnuts: peel, wash, dry, cut into ⅛-inch dice; 1 fresh whole chicken, 3 to 3½ pounds; ½ teaspoon ginger juice mixed with 1½ teaspoons white wine; 1 teaspoon oyster sauce; 2 teaspoons sugar; ½ teaspoon salt; 1½ tablespoons oyster sauce; 1 cup fresh pork, cut into ¼-inch cubes; ½ teaspoon sesame oil; ½ teaspoon light soy sauce; 1 teaspoon cornstarch; ¾ teaspoon sugar; ¾ teaspoon sesame oil; 6 scallions: wash, dry, discard both ends, slice finely; ¼ teaspoon salt; 1½ teaspoons light soy sauce; 1½ teaspoons sesame oil; 3 garlic cloves, minced; 1 slice of fresh ginger; 5½ tablespoons peanut oil, for stir-frying; 1½ teaspoons cornstarch; 5 cups peanut oil, for deep-frying; 2 tablespoons cornstarch; 6 dried Chinese black mushrooms: soak in hot water for 30 minutes, wash, discard stems, cut into ⅛-inch dice; ½ pound raw shrimp: shell, devein, wash, dry, dice; ½ teaspoon ginger juice mixed with 1 teaspoon white wine; Pinch of white pepper; 1¾ cups glutinous rice; 1¾ cups cold water; ½ teaspoon sugar

Choi Pei Nor Mai Gai

Preparation info

Difficulty
Medium

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is most definitely a New Year recipe. It takes some time to prepare, but to serve it is immediately perceived as a gesture of great respect by those who receive it. It is a difficult recipe, but it is so delicious that it is worth any effort. It is so special that it cannot be ordered in restaurants, even in the finest in China, on short notice. It must be reserved well in advance of your feast.

Ingredients

Asia
China
Main course
Chinese New Year

Ingredients

Method