Free Chinese Recipes

Ingredients

• 1.35 kg -3 lb chicken

Stuffing:

• 75 ml (5 tablespoons) glutinous rice
• 6 medium Chinese dried mushrooms
• 75 g (3 oz) lean pork
• 75 g (3 oz) fat pork
• 30 ml (2 tablespoons) lard (use oil if not available)
• 5 ml (1 teaspoon) salt
• 45 ml (3 tablespoons) soy sauce
• 22 ml (1 1/2 tablespoons) oyster sauce
• 1 egg
• 45 ml (3 tablespoons) corn flour
• oil for deep-frying

Serve 8-10

** Free Chinese Recipes **

Method:

1. Soak the rice in boiling water for 1 minute and then drain it. Soak the mushrooms in cold water for 20 minutes; remove and discard the stalks.

2. Coarsely chop the mushroom caps and the lean and fat pork. Heat the lard in. a small frying pan. Add the rice, chopped mushrooms, pork and salt, and stir-fry them together over a medium heat for 3-4 minutes. Leave to cool.

3. Meanwhile. rub the outside of the chicken with 32 ml (2 1/4 tablespoons) soy sauce and the sugar which have been blended together. Fill the chicken cavity with stuffing and sew or skewer the opening. Rub the chicken again with the sugar and soy sauce mixture.

4. Put the chicken in a deep-sided heatproof dish and then into a steamer, and steam steadily for 2 1/4 hours. Remove from the steamer and place the chicken on a separate dish to drain.

5. Pour the liquid which has collected during the steaming into a small saucepan. Add the oyster sauce and the rest of the soy sauce. When the chicken has cooled slightly, rub it first with beaten egg and then thickly with corn flour.

6. Heat the oil in the deep-fryer until a crumb dropped into it will sizzle. Place the chicken in a wire basket and lower it into the hot oil to deep-fry for 8-10 minutes until quite brown. Remove and drain.

7. Place the chicken on a serving dish. Heat and stir the oyster sauce mixture in the small saucepan. As it boils, pour it over the chicken. Serve the chicken whole, the meat should be tender enough to be taken to pieces.