Eight-Treasure Whole Chicken

Name: Eight-Treasure Whole Chicken
Prep time: 50 min
Cook time: 1 h 35 min
Total time: 2 h 25 min
Cuisine: Chinese
Ingredients: 1 (about 1.75 kg) whole young chicken (washed; remove the skin from the neck without tearing it; trim off a little meat and dice it); 100 g glutinous rice (cook in chicken stock until half done); 25 g small jujubes (washed); 50 g lotus seeds (peeled, centers removed, and washed); 50 g chestnuts (peeled and washed); 25 g ham (diced); 25 g dried shiitake mushrooms (rehydrated in water, washed, and cut into 3 cm dice); 50 g ginkgo nuts (peeled and washed); 25 g canned bamboo shoots (cut into 3 cm dice); 10 g salt; 12.5 g sugar; 15 g cooking wine; 5 g spicy bean paste; 50 g chicken fat; 250 ml chicken stock (for cooking the glutinous rice and steaming the chicken); 15 g cornstarch slurry (for thickening the sauce)

Diced chicken is stir-fried with assorted ingredients to make a filling, which is placed inside a whole chicken and steamed, then topped with sauce. The finished dish is beige, flavorful, and tender.

2h 25m

Easy

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Ingredients

whole young chicken (washed; remove the skin from the neck without tearing it; trim off a little meat and dice it) 1 (about 1.75 kg)

glutinous rice (cook in chicken stock until half done) 100 g

small jujubes (washed) 25 g

lotus seeds (peeled, centers removed, and washed) 50 g

chestnuts (peeled and washed) 50 g

ham (diced) 25 g

dried shiitake mushrooms (rehydrated in water, washed, and cut into 3 cm dice) 25 g

ginkgo nuts (peeled and washed) 50 g

canned bamboo shoots (cut into 3 cm dice) 25 g

salt 10 g

sugar 12.5 g

cooking wine 15 g

spicy bean paste 5 g

chicken fat 50 g

chicken stock (for cooking the glutinous rice and steaming the chicken) 250 ml

cornstarch slurry (for thickening the sauce) 15 g

Instructions

Prepare the ingredients

Wash the whole young chicken and remove the skin from the neck without tearing it. Trim off a little of the meat and dice it. Rehydrate the dried shiitake mushrooms in water, wash them, and cut them and the canned bamboo shoots into 3 cm dice. Peel the ginkgo nuts, lotus seeds, and chestnuts; remove the centers from the lotus seeds and wash everything. Cook the glutinous rice in chicken stock until half done, then drain and set aside.

Cook the filling

Heat a wok, add the chicken fat, and heat it until medium-hot. Add the diced chicken, bamboo shoots, shiitake mushrooms, ham, jujubes, ginkgo nuts, and chestnuts, and stir-fry briefly. Add the glutinous rice, spicy bean paste, cooking wine, and sugar, then toss everything evenly to form the filling.

Stuff and steam the chicken

Fill the chicken cavity with the stuffing and sew the opening closed. Place the chicken breast-side down in a basin, add a little chicken stock, and steam for about 1 hour. Remove it, transfer the cooking juices to a saucepan, and turn the chicken breast-side up onto a serving plate.

Thicken and serve

Add chicken fat and seasonings to the cooking juices, then thicken the sauce with the cornstarch slurry. Pour the hot sauce over the Eight-Treasure Whole Chicken and serve.