Oil-Splashed Glutinous Rice Stuffed Chicken

Name: Oil-Splashed Glutinous Rice Stuffed Chicken
Ingredients: 1（约1250 g） Fat hen chicken (slaughtered, feathers and bones removed, skin kept intact); 200 g Glutinous rice; 100 g Pork fat (cut into small finger-sized dice); 50 g Ham (cut into small finger-sized dice); 25 g Dried shrimp (rehydrated, cut into small finger-sized dice); 50 g Soaked shiitake mushrooms (stems removed, washed, cut into small finger-sized dice); 150 g Cilantro (picked and washed clean); 1000 g（实耗100 g） Peanut oil; 50 g Cooking wine; 5 g Fine salt; 1.5 g MSG; 1 g Ground white pepper; 15 g Scallion (smashed); 15 g Ginger (smashed); 10 g Sugar; 10 g Soy sauce; 0.5 g Ground Sichuan peppercorn; 20粒 Sichuan peppercorns; 25 g Dry starch; 15 g Sesame oil

A classic traditional Hunan dish, with hen and glutinous rice as the main ingredients, paired with cured ham, dried scallops, shiitake mushrooms and other fresh ingredients. The filling is stuffed into the chicken cavity, then the dish is first steamed and deep-fried. The finished product is glossy and moist, soft and chewy, with a rich, savory flavor.

Varies

Easy

0 favorites

Oil-Splashed Glutinous Rice Stuffed Chicken

Ingredients

Fat hen chicken (slaughtered, feathers and bones removed, skin kept intact) 1（约1250 g）

Glutinous rice 200 g

Pork fat (cut into small finger-sized dice) 100 g

Ham (cut into small finger-sized dice) 50 g

Dried shrimp (rehydrated, cut into small finger-sized dice) 25 g

Soaked shiitake mushrooms (stems removed, washed, cut into small finger-sized dice) 50 g

Cilantro (picked and washed clean) 150 g

Peanut oil 1000 g（实耗100 g）

Cooking wine 50 g

Fine salt 5 g

MSG 1.5 g

Ground white pepper 1 g

Scallion (smashed) 15 g

Ginger (smashed) 15 g

Sugar 10 g

Soy sauce 10 g

Ground Sichuan peppercorn 0.5 g

Sichuan peppercorns 20粒

Dry starch 25 g

Sesame oil 15 g

Instructions

Marinating the chicken

Slaughter the chicken, remove all feathers and bones while keeping the skin intact. Set aside part of the chicken meat. Marinate it for about 1 hour with smashed scallion, smashed ginger, Sichuan peppercorns, fine salt, soy sauce, cooking wine, and sugar. Pick and wash the cilantro clean.

Cutting and prep

Cut the chicken meat, pork fat, ham, rehydrated dried shrimp, and stemmed, washed shiitake mushrooms all into small finger-sized dice.

Making the filling and steaming

Rinse the glutinous rice, blanch in boiling water, then rinse with cold water and drain. Add the chicken meat and the above prepared ingredients, and mix with fine salt, MSG, and ground white pepper to make the filling. Stuff the filling into the chicken through the opening at the neck, sew it shut with needle and thread, gently press it flat with your hands, and steam in a steamer for about 2 hours, until the skin is tender and the filling is cooked through. Remove and discard the scallion, ginger, and Sichuan peppercorns.

Deep-frying

To serve, heat the peanut oil to about 70% hot. Coat the chicken with a layer of dry starch, lower it into the oil, and deep-fry until crispy and golden brown. Remove, pull out the thread, and split the chicken into two halves. Pan-fry the filling side until golden brown, then remove and cut into strips arranged on a long plate. Place the back on the bottom of the plate, lay the breast on top, arrange the head, feet, and wings to form a chicken shape, sprinkle with ground Sichuan peppercorn, drizzle with sesame oil, and garnish with cilantro to serve.