Braised Eight Jewel Chicken

Name: Braised Eight Jewel Chicken (Hung shao pa pao chi)
Cuisine: Chinese
Ingredients: 4 cups boiling water; ½ tablespoon sugar; 4 tablespoons soy sauce; 1 star anise; 2 slices ginger; 8 pieces scallion (6” long); ½ cup diced bamboo shoot (or lotus seeds); ½ cup diced bamboo shoot (or lotus seeds); ⅓ cup diced ham (¼” cube); ¼ cup chopped dry shrimp; 1 tablespoon chopped scallion; ⅓ cup diced mushrooms (¼” cube); 1 roasted chicken (about 2-½ pounds); 2 tablespoons oil; 2 tablespoons soy sauce (to rub the chicken); 6 cups oil; 2-½ cups glutinous rice (cooked); 2 tablespoons soy sauce (to rub the chicken); 1 tablespoon soy sauce; ½ teaspoon salt; 1 chicken gizzard; 1 tablespoon wine

Hung shao pa pao chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 roasted chicken (about 2-½ pounds)
2 tablespoons oil

Asia
Taiwan
Main course

Method

Use kitchen scissors or a sharp knife to cut the membranes around the chicken neck. Stretch it and remove all the bones from the chicken, without changing its original shape.
Heat 2 tablespoons of oil to stir-fry the scallion, the mushrooms, the ham, the dry shrimp, the bamboo shoot, and the diced chicken gizzard. Stir in the wine, the soy sauce, and salt. Stir