"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Sunday, December 29, 2013



1 free-range chicken
300 gm glutinous rice
5 dried shitake mushrooms - soaked, stemmed and diced
50 gm dried chestnuts - soak for about 15 mins.
1 small can green peas - drained
3/4 cup water

Seasoning for glutinous rice

 1/2 Tbsp dark soya sauce
 3/4 Tbsp light soya sauce
 1.1/2 tsp sugar
 1/2 tsp sea salt
 1.1/2 cups chicken stock


1.1/2 cups chicken stock
 2 tsp oyster sauce
 1 tsp dark soya sauce
 1/2 tsp each of : sea salt, sugar and light soya sauce 
2 tsp cornflour + 2 tsp water to thicken


Wash and soak the glutinous rice for 7 to 9 hrs. Drain.

Poach the chicken in a wok of boiling water, turning it now and again till 3/4 done, about 20 mins.

Remove, drain and when cooled, rub sea salt inside out, set aside. Keep the chicken stock aside.

Heat up the wok with some oil and stir-fry the diced mushrooms and chestnuts.

Add in 3/4 cup water and let it simmer under low heat for 15 mins.

Mix in the drained glutinous rice, stir-fry and add in the seasoning, fry for a while and add in 1/2 cup chicken stock. Test for taste. Place the chicken on a plate and stuff the glutinous rice mixture into the cavity. Heat up a steamer and place the stuffed chicken onto a big bowl. Steam under rapidly boiling water for 1.1/2 hours. Check whether the glutinous rice is soft. Meanwhile, prepare the sauce with the chicken stock. Add in the sauces and thickening. Test for taste and toss in the green peas. Turn off heat. Transfer the chicken and rice onto a serving plate and ladle the sauce over the chicken. Serve immediately. Source: FB

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