Boneless Whole Chicken with Rice Stuffing

Name: Boneless Whole Chicken with Rice Stuffing (糯米鷄)
Yield: It is a rich dish and will serve 4 to 6 as a main course
Cuisine: Chinese
Ingredients: 2 tablespoons oil; ¼ cup diced bamboo shoots; 1 cup glutinous rice; 2 tablespoons light soy sauce; 3 tablespoons diced cooked Smithfield ham or substitute; 2 quarter -sized slices peeled ginger, minced; 1 large whole scallion, finely chopped; 1 tablespoon oil; 1 tablespoon cornstarch; 1½ tablespoons light soy sauce; 1 egg white, well beaten; 1 large fryer or a small roasting chicken, 3 to 3½ pounds; 6 large dried black Chinese mushrooms (presoaked); 2 cups oil; Roasted salt-pepper; Sprigs of parsley and Carved Tomato Roses; 6 cups oil for deep-frying; 1 tablespoon dark soy sauce; 1 egg, well beaten; 2 cups chicken broth made from the chicken bones; 1 tablespoon sesame oil; ¼ cup flour combined with ¼ cup cornstarch; A dash freshly ground black pepper

糯米鷄

Preparation info

It is a rich dish and will serve
4 to 6
as a main course

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This chicken is skinned, and the skin is filled with chicken meat, glutinous rice, and vegetables. The re-formed chicken is then steamed, coated with a batter, and deep-fried until crisp and brown. It is a rich dish and will serve 4 to 6 as a main course with several refreshing vegetables, such as Vinegar-slithered Green Cabbage, Stir-fried Green Beans, or Stir-fried Pickled Vegetables.

Ingredients

Asia
China
Main course

Ingredients

Method