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Stuffed Chicken with Raisins and 8 Treasures
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» 1700 g Whole chicken (de boned) |
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» 120 g Gin |
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» 60 ml Sesame Oil |
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» 340 g Glutinous Rice |
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» Water (for soaking) |
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Sauce: |
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» 90 g Onions (chopped) |
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» 20 g Garlic (chopped) |
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» 60 ml Oyster sauce |
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» 60 ml Gin |
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» 240 ml Soup Stock |
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» Stock from the chicken |
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Thickener: |
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» 15 g Cornstarch |
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» 30 ml Water |
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» 120 ml Cooking oil (for brushing) |
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Fillings: |
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» 40 g Chinese chorizo (cubed) |
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» 150 g Tocino/Pork BBQ (cubed) |
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» 200 g Chicken Breast (cubed) |
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» 20 g Chinese Mushroom (cubed) |
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» 60 g Dried shrimp (hibe/cubed) |
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» 35 g Lotus seeds (soaked in hot water) |
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» 2 pcs. Salted egg yolk |
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» 70 g California Raisins |
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» .75 g White pepper |
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» 25 g Shallots (chopped) |
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» 10 g Garlic (chopped) |
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» 59 ml Cooking Oil |
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» 7.5 ml Soy sauce |
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» 15 ml Oyster sauce |
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» 10 ml Sesame Oil |
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Vegetables: |
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» 150 g Mustard green (sliced) |
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» 40 g Carrots (sliced) |
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» 25 g Sweet peas |
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| CHICKEN: |
| 1. |
Wash chicken. With a knife, cut off the bones and slice the meat into cubes. |
| 2. |
Soak the skin of the chicken in gin and sesame oil. Store this in a chiller until ready to use. |
GLUTINOUS RICE: |
| 1. |
Wash the rice until the water becomes clear and then soak in water for 2 hours. Brush a separate bowl with oil. Set aside. |
| 2. |
After 2 hours, strain the soaked rice. Sauté in hot oil; briefly toss this until the aroma of sautéed rice comes out. Set aside. |
FILLINGS: |
| 1. |
Pan-fry the tocino and chorizo in oil; when cooked, cut these in cubes.
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| 2. |
Sauté briefly in oil shallots, garlic and dried shrimps, then slowly add the tocino, chorizo, chicken, California Raisins and Chinese mushrooms. Stir-fry until cooked then add the seasonings. |
| 3. |
Mix together the rice and fillings. Stuff this into the chicken until ¾ filled. |
| 4. |
Add the salted eggs in the middle portion. Transfer the chicken in the oiled bowl and steam this for an hour.
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TO SERVE: |
| 1. |
Transfer the chicken into a platter and set aside the remaining stock.
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| 2. |
Divide the onions and garlic into 2 portions. Sauté briefly in hot oil the first half portioned with mustard green and sweet peas. In a separate pan, sauté the other half with carrots then add the seasonings, soup stock and the stock from the steamed chicken. Thicken this with cornstarch and water mixture. |
| 3. |
Pour in the sauce over the chicken and top with the sautéed vegetables. |
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