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STUFFED CHICKEN CHINESE STYLE

Ingredients:

2 (1.5 kg each) pc MAGNOLIA CHICKEN STATION GALANTINA (whole boneless chicken)

Marinade:

1/4 cup soy sauce
1 tbsp sugar
1 tbsp Chinese rice wine
1 tbsp crushed garlic
1 tbsp sesame oil
1 tsp grated ginger
4 pc dried Chinese lotus leaves

For the Stuffing:

1/4 cup cooking oil
kilo 1/4 MAGNOLIA CHICKEN STATION, breast fillet, cubed and marinated in: (1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp white sugar)
1 cup chopped PUREFOODS CHINESE HAM
1/4 cup hibe (small dried shrimp), soaked in water then drained
4 pc large dried Chinese mushrooms, soaked, drained, and chopped
2 tbsp oyster sauce
1 tsp pepper
4 cups cooked malagkit (glutinous) rice
1/4 cup wansoy (cilantro) leaves
8 pc quail eggs, cooked hardboiled then peeled
Romaine lettuce leaves for garnish
2 cup frozen mixed vegetables (corn, carrots, peas), sautéed

Procedure:

  1. Place chicken in a large freezer bag and add marinade ingredients. Seal and massage bag. Marinate in the chiller for at least 4 hours.
  2. Prepare steamer with boiling water at least 3 inches high. When steamer is ready, add the dried lotus leaves and soak in water until soft and pliable. Drain and set aside.
  3. Prepare stuffing by heating oil in a large wok. Stir-fry chicken breasts until color changes. Add in ham, hibe and mushrooms. Cook until fragrant, about 2 minutes. Add oyster sauce and pepper.
  4. Turn off heat and mix in rice and wansoy leaves. Divide the mixture into 2 and set aside.
  5. Drain boneless chicken and stuff with half of quail eggs and half of the rice stuffing. Do the same for the remaining boneless chicken, quail eggs and rice stuffing.
  6. With a Butcher’s twine, tie the legs and tuck in wings. Wrap chicken with lotus leaves, making sure there are no holes and are tightly sealed. Steam chicken for 1 hour or until cooked through. Rest before slicing.
  7. To assemble, place some lettuce leaves on a large platter and place chicken on top. Place mixed vegetables on the side. Slice chicken into 2 lengthwise then slice into 1/2 inch thick slices diagonally.
Makes 16 servings. TIPS: Dried lotus leaves are available at Wei Wang Chinese store along Wilson St. In San Juan. If lotus leaves are not available, use muslin cloth (available in the baby/infants section of supermarkets).
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