Steamed And Deep Fried Chicken And Glutinous Rice Recipes

STEAMED GLUTINOUS RICE WITH CHICKEN (LOH MAI KAI) 糯米鸡

Steps:

• Have ready all ingredients needed to make steamed glutinous rice with chicken.
• Soaked mushrooms in water till soft, about 2 hours.
• Then set aside rehydrated mushrooms and retain mushroom water.
• Also, soaked scallops for about 1 hour.
• Set aside rehydrated dried scallop and retain scallop water.
• Soak chinese sausage in water for about 10 minutes. Then remove the skin casing on the sausage.
• Then slice the sausage diagonally into semi-thin pieces.
• Next, peel and mince some garlic
• Lastly, slice thinly some peeled shallots.
• To prepare the glutinous rice, wash the rice and drained.
• Add enough water and set aside to soak for at least 6 hours or overnight.
• Prepare seasonings to season the soaked glutinous rice.
• Drained soaked glutinous rice and place into a deep bowl. Add in the seasonings and mix well. Set aside to stir fry the glutinous rice.
• To prepare the chicken, first cut deboned chicken thigh into bite size pieces.
• Skin ginger and pound to extract ginger juice.
• Have ready all seasonings to marinade the cut chicken meat.
• Add all the seasonings into chicken meat and marinade for at least 3 hours. Meanwhile we are ready to fry the prepared ingredients.
• First, heat up oil in wok and saute slice shallot.
• Fry the shallot till golden, remove and retain the oil to use to stir fry other ingredients.
• Using a little of the shallot oil, stir fry minced garlic, mushroom and chinese sausage.
• When aromatic, add in mushroom water and continue to saute till dry.
• Set aside the fried mushrooms and chinese sausage toppings for later use.
• In the same wok, heat a little of the shallot oil and put in the seasoned glutinous rice. Stir fry till fragrant.
• Set aside the fried glutinous rice and we are ready to assemble the steamed glutinous rice with chicken into a bowl.
• Have ready all ingredients needed to assemble the steamed glutinous rice with chicken.
• First put 1-2 pieces marinated chicken, 1 piece fried mushroom (black face down), 1-2 pieces fried chinese sausage and 1 scallop into a stainless steel bowl. Then top up with sauteed glutinous rice.
• Next, press down gently the glutinous rice with the back of a spoon.
• Lastly spoon 4 tablespoons of mushroom/scallop water onto the glutinous rice and we have assembled 1 bowl of glutinous rice with chicken.
• Contine to assemble the same for the other 3 stainless steel bowls. And we are ready to steam the glutinous rice with chicken.
• Place the filled stainless steel bowls into a steamer with boiling water.
• Cover with lid and steam over medium heat for 40 minutes or until done.
• Remove from steamer when cooked.
• To release the glutinous rice, first run a knife around the stainless steel bowl and place a small plate above it.
• Then turn over the steamed glutinous rice onto the small plate and serve immediately.

STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE

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.

SIMMERED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE I

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.

STEAMED AND DEEP-FRIED CHICKEN AND GLUTINOUS RICE

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.