Simmered And Deep Fried Chicken Stuffed With Glutinous Rice Ii Recipes

Steps:

• Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
• Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
• Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
• Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
• Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
• Preheat oven to 250 degrees F (120 degrees C).
• Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). 3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 4. Stuff chicken with mixture and sew up securely or skewer. Place bird in a deep heatproof bowl. Heat enough stock to cover chicken and pour over. 5. Steam 2 hours (see HOW-TO, _Steaming). 6. Drain chicken, reserving liquid for stock. Transfer bird to a platter and, with a spatula, gently flatten it, taking care that chicken does not burst. Let cool then dust lightly with cornstarch. 7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 8. Heat oil. 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, then transfer to a cutting board. 9. With a sharp knife, cut through chicken and stuffing in z-inch slices, then in 2-inch squares. Arrange on a platter garnish with lemon wedges and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch chestnuts and walnuts. 2. Mince chicken giblets, ham, Chinese sausages, scallions, soaked mushrooms and blanched nuts. Place in a large, heatproof bowl. Add soaked rice, water, sherry, salt and sugar, blending well. 3. Steam 50 minutes (see HOW-TO, _Steaming). 4. Meanwhile cut chicken through the breastbone and spread it out flat. Rub soy sauce and remaining salt into its skin. Place chicken on top of steamed ingredients. Steam 45 minutes more. 5. Remove chicken, but cover the pot again to keep rice mixture hot. Let bird cool slightly then bone. Meanwhile heat oil until nearly smoking. 6. Add chicken and deep-fry until crisp and golden. Drain on paper toweling. Cut in bite-size pieces and arrange over rice mixture. Garnish with Chinese parsley and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. 2. Bring water to a boil in a large pan and add chicken. Bring to a boil again then simmer, covered, 10 minutes. Remove bird, leaving liquids in pan. Pierce chicken all over with a fork. 3. Dice chicken livers and ham place in a bowl. Slice water chestnuts and soaked mushrooms and add, along with soy sauce, sugar, pepper and soaked rice. Blend well. 4. Stuff chicken with mixture and sew up securely or skewer. Return bird to pan. Slice onion and add, along with sherry, remaining sugar and second quantity of soy sauce. 5. Reheat chicken and simmer, covered, until liquid is nearly absorbed (about 30 minutes). Turn bird once or twice for even coloring. Drain well and blot dry with paper toweling. 6. Meanwhile beat egg lightly and blend in flour and remaining soy sauce to make a batter. Coat chicken with batter. 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. VARIATION: * Instead of deep-frying, simmer the bird 40 to 45 minutes in step 5. (Omit steps 6 and 7.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 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, _Chicken: To bone). 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.