Salt and Pepper Glutinous Rice Chicken
Salt and Pepper Glutinous Rice Chicken is a renowned traditional dish from Wuhu. Its distinctive feature lies in the skillful use of knife work to debone the whole chicken. A filling of eight treasures, primarily glutinous rice, is stuffed into the chicken cavity. After steaming, the chicken is pressed to bind the meat with the filling. It is then coated with egg wash, rolled in breadcrumbs, and deep-fried. Once cooked, it is carved and arranged on a plate to resemble the chicken's original form. The result is crispy skin, tender meat, and a rich, penetrating flavor—the rice carries the chicken's savory essence, while the chicken carries the rice's fragrance.
Preparation of Salt and Pepper Glutinous Rice Chicken
【Ingredients】
1 whole hen (1250g)
Glutinous rice (75g)
Winter bamboo shoots (30g)
Dried scallops (10g)
Fresh shiitake mushrooms (20g)
Ham (20g)
Eggs (60g)
Egg yolk cake (20g)
Breadcrumbs (60g)
【Seasonings】Salt 8g, MSG 2g, scallions 15g, fresh ginger 20g, ground pepper 1g, salt and pepper 3g, chili oil 15g, flour 15g, lard 65g
【Cooking Steps】
1. Dice winter bamboo shoots into mung bean-sized pieces; soak dried scallops and mushrooms in warm water until softened, then rinse and dice into pieces matching the bamboo shoots; dice cooked ham and egg yolk cake into mung bean-sized pieces;
2. Wash part of the scallions and ginger to make scallion-ginger juice. Tie the remaining scallions into knots and lightly crush the ginger chunks.
3. Clean the chicken thoroughly. Remove the innards through the neck incision, debone, and soak in clean water to rinse. Marinate with scallion-ginger juice, 5g salt, a pinch of MSG, and a dash of pepper for 10 minutes. Turn the chicken back into its original shape.
4. Rinse glutinous rice thoroughly, soak for 4 hours, then steam until cooked. Place in a bowl and mix with a pinch of white pepper, rendered pork fat, bamboo shoots, egg yolk cake, dried scallops, ham, shiitake mushrooms, and chicken feet. Season with salt to taste and a pinch of MSG, then mix thoroughly;
5. Stuff the glutinous rice mixture into the chicken cavity through the neck incision. Press firmly to distribute the filling evenly inside the cavity. Seal the incision with bamboo splints;
6. After stuffing, briefly blanch in boiling water to tighten the skin. Place in a dish with Shaoxing wine, scallions, and ginger. Steam over high heat for 40 minutes. When 70% cooked, remove the chicken to a large platter. Cover with plastic wrap and press down with a small cutting board for about 20 minutes to firmly bind the chicken to the stuffing.
7. Once firmly bonded, dust the chicken evenly with dry flour. Beat eggs in a bowl, coat the chicken with egg wash, then dredge in breadcrumbs;
8. Heat a wok over high heat. Add rendered pork fat and heat until it reaches 60% heat. Fry the chicken for about 10 minutes until the outer layer turns golden brown. Remove and place on a cutting board. Turn the chicken belly-side up. First, cut it in half lengthwise down the middle. Then, cut it crosswise along the body into 2cm-wide rectangular pieces. Arrange them on a plate in the original chicken shape.
9. Serve with small dishes of chili oil and Sichuan pepper salt for dipping.