INGREDIENTS:
1 whole chicken, fully deboned except for drumsticks
STUFFING
10 g margarine
3/4 cup glutinous rice, uncooked and soaked overnight
4 pcs Chinese mushrooms, soaked and cubed
6 pcs chestnuts, soaked and boiled till soft
1 tbsp dried shrimp, soaked and chopped
1/4 cup carrot, finely diced
2 tbsp spring onion, bottom white portion only, finely chopped
MARINADE
10 g margarine, melted
1/4 cup water
1 tsp sugar
2 tbsp oyster sauce
1 1/2 tbsp superior soy sauce
1/2 tsp sesame oil
1/4 tsp salt & pepper
2 tsp ginger juice
1 tbsp chicken powder, optional
SAUCE
3 litres water
2 pcs old ginger, slightly pounded
3 – 4 stalks spring onion, bottom half
2 tbsp rock sugar
1 tsp white peppercorn
1/4 cup soy sauce
2 – 3 tbsp dark soy sauce
2 pcs fermented beancurd
1 1/2 tbsp Chinese Shao Xin wine
1 tbsp sesame oil
METHOD:
1. Mix together all the ingredients of the marinade. Mix glutinous rice with some of the marinade and steam for 30 – 40 minutes until cooked. Add in the balance of the stuffing ingredients and mix well. Pat chicken dry and stuff the cavity with glutinous rice mixture. Seal with skewer.
2. Heat water and steam stuffed chicken for 30 minutes. Meantime, bring all the sauce ingredients to boil in another pot. Place steamed stuffed chicken into the boiling sauce and reduce fire to low. Slowly braise the chicken for 1 hour and 30 minutes while constantly moving the chicken to prevent it from sticking to the bottom of the pot. If necessary, slowly add in water to maintain consistency of the sauce. If you would desire the chicken to be softer, then continue to cook for another half hour, but ensure that whole chicken is still intact as over braising can break down the elasticity of the skin and meat, causing the meat to fall off too easily. Once ready, remove chicken and thicken sauce with 1 tbsp corn flour with 1/4 cup water. Pour sauce over chicken and serve hot.
