Stuffed chicken in rice wine

1 chicken, deboned and sewn back
Bones set aside

2 cups rice wine

Stuffing:

1 tsp salt
10 dried red dates
3 shallots, chopped
2 garlic cloves, crushed
1 tsp sugar
4 tsp soya sauce
A handful of chinese mushroom, diced
1 medium size carrot, diced
A handful of dried shrimp, soaked in water before using
A handful of dried scallop
1 cup glutinous rice, uncooked
1/2 cup minced meat

Directions

1. Set pot to boil with chicken bones and cup of chicken stock and 2 cup water.


2. Fry garlic, shallot till fragrant. Marinate soya sauce, salt and sugar with minced meat. Add in dried shrimp, dried scallop, carrot and mushrooms. Fry for 1 min and add meat. Fry for another 2 min till meat 70% well-done. Set aside to cool.

3. Stuff fried ingredients, red dates and rice into chicken. Place chicken into chicken stock to boil for 10 mins. Scoop 1 cup full of chicken stock onto a wok and add rine wine. Transfer chicken to wok. Cook for another 15 min with wok covered.