Recipe - Steamed Deep-Fried Chicken And Glut. Rice

2 cup Glutinous rice
6 Dried black mushrooms
One fourth cup Chestnut meats
One fourth cup Walnut meats
1 Set chicken giblets
One fourth cup Smoked ham
2 Chinese sausages
2 Scallion stalks
One half cup Water
1 tablespoon Sherry
One half teaspoon Salt
1 teaspoon Sugar
1 (45 pound) chicken
1 tablespoon Soy sauce
One half teaspoon Salt
Oil for deepfrying
Chinese parsley

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 "Howto Section").

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 deepfry until crisp and golden. Drain on paper
toweling. Cut in bitesize pieces and arrange over rice mixture. Garnish
with Chinese parsley and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.