Friday, January 28, 2011

Eight Treasure Chicken With Glutinous Rice

2 pcs lotus leaves
1 chicken (app 1 kg)
6 cloves garlic
1 cup glutinous rice ( soaked overnight )
1 Chinese sausage, sliced
4 Chinese mushroom, soaked, removed stem, cut into quarter
120g Chinese cabbage, sliced
5 chestnuts, soaked overnight
10 ginkgo nuts
40g lotus seeds
1 carrot, sliced

1 tbsp Chinese rose wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp salt

1/2 tbsp Shaoxing wine
1/2 tbsp oyster sauce
3/4 bowl water
1/4 tsp salt
1/2 tsp sugar
dash of sesame oil and pepper

  1. Cook lotus leaves in boiling water until they soften. Rinse and wipe it.
  2. Rub marinades except dark soy sauce on the chicken's skin and inside of chicken. Marinade overnight. Then wipe the chicken with kitchen paper. Rub dark soy sauce on chicken, pour some hot oil onto chicken skin to enhance its colour. Then rinse the chicken with cold water.
  3. Heat up oil, fry garlic until golden brown.Add in the rice & fry for few minutes, pour in wine. Add all ingredients in order except lotus leaves and chicken and fry until fragrant. Add water and seasoning. Cook till cabbage softens. Thicken gravy with starch solution. Dish out and leave to slightly cool.
  4. Stuff the dish into chicken stomach. Seat with toothpicks. Place the balance of dish and stock at the side of chicken. Wrap with lotus leaves tightly.
  5. Boil some water in a wok. Steam over low heat for 2 hours.
  6. Serve.
  7. If cannot get lotus leaves, replace it with aluminum foil

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