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Ingredientes
- 2 c. Glutinous rice
- 6 x Dry black mushrooms
- 1/4 c. Chestnut meats
- 1/4 c. Walnut meats
- 1 x Set chicken giblets
- 1/4 c. Smoked ham
- 2 x Chinese sausages
- 2 x Scallion stalks
- 1/2 c. Water
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 x (4-5 lb.) chicken
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- Â Â Oil for deep-frying
- Â Â Chinese parsley
Direcciones
- 1. Separately soak glutinous rice and dry 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 in soaked rice, water, sherry, salt and sugar, blending well.
- 3. Steam 50 min (see "How-to 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 min more.
- 5. Remove chicken, but cover the pot again to keep rice mix warm. Let bird cold slightly; then bone. Meanwhile heat oil till nearly smoking.
- 6. Add in chicken and deep-fry till crisp and golden brown. Drain on paper toweling. Cut in bite-size pcs and arrange over rice mix. Garnish with Chinese parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 10 servings | |
| Calories 460 | |
| Calories from Fat 201 | 44% |
| Total Fat 22.37g | 28% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 496mg | 21% |
| Potassium 360mg | 10% |
| Total Carbs 31.75g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.84g | 1% |
| Protein 30.05g | 48% |
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