Glutinous Rice Stuffed Whole Chicken

Name: Glutinous Rice Stuffed Whole Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1 (approx 1.5 kg) Bamboo shoot hen (slaughtered, bled, plucked, eviscerated, skinned from the neck without breaking the skin, meat removed and cut into small cubes); 150 g Glutinous rice (steamed to half-done with chicken broth); 25 g Ham (cut into small cubes); 25 g Lettuce (for plating garnish); 15 g Rehydrated shiitake mushrooms (cut into small cubes); 1 Radish flower (for garnish); 10 g Salt; 10 g Cooking wine; 12.5 g Sugar; 12.5 g Cornstarch (for coating the chicken); 7.5 g Soybean paste (half for stir-frying filling, half for coating the chicken); 50 g Chicken fat (for stir-frying filling); 250 g Soybean oil (for deep-frying the chicken); 25 g Sesame salt; 500 ml Chicken broth (for steaming glutinous rice); 25 g Chili sauce

Dice the chicken, ham, and shiitake mushrooms and mix with glutinous rice. Stuff the mixture into the cavity of a whole chicken, steam until cooked through, then deep-fry until golden and crisp. The finished dish has a golden color, a crispy exterior with a tender interior, and a fragrant, savory flavor.

1h 10m

Easy

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Ingredients

Bamboo shoot hen (slaughtered, bled, plucked, eviscerated, skinned from the neck without breaking the skin, meat removed and cut into small cubes) 1 (approx 1.5 kg)

Glutinous rice (steamed to half-done with chicken broth) 150 g

Ham (cut into small cubes) 25 g

Lettuce (for plating garnish) 25 g

Rehydrated shiitake mushrooms (cut into small cubes) 15 g

Radish flower (for garnish) 1

Salt 10 g

Cooking wine 10 g

Sugar 12.5 g

Cornstarch (for coating the chicken) 12.5 g

Soybean paste (half for stir-frying filling, half for coating the chicken) 7.5 g

Chicken fat (for stir-frying filling) 50 g

Soybean oil (for deep-frying the chicken) 250 g

Sesame salt 25 g

Chicken broth (for steaming glutinous rice) 500 ml

Chili sauce 25 g

Instructions

Prepare Ingredients

Slaughter the bamboo shoot hen, bleed it, pluck the feathers, eviscerate it, skin it from the neck without breaking the skin, remove the meat and cut into small cubes; cut ham and rehydrated shiitake mushrooms into small cubes as well. Steam glutinous rice with chicken broth until half-done. Rinse the whole chicken, soak in clean water, remove and drain.

Stir-fry the Filling

Heat a wok, add chicken fat and heat to medium-low. Add diced chicken, winter mushroom, and ham, stir-fry briefly. Add cooking wine, salt, sugar, and half of the soybean paste, stir evenly. Then add the glutinous rice, mix well, transfer to a ceramic bowl, and set aside.

Stuff and Steam the Chicken

Stuff the filling into the chicken cavity through the opening, sew the opening shut with thread. Coat the remaining soybean paste all over the chicken, place it in a ceramic basin, and steam for about 30 minutes.

Deep-fry to Finish

Remove the chicken, coat evenly with cornstarch, place in a wok of soybean oil heated to medium-low, deep-fry until golden. Remove, drain excess oil, place the chicken breast-side up on a plate, garnish with lettuce leaves around the edge and the radish flower on top.