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Crispy Chicken Stuffed with Sticky Rice

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One of my favorite Cantonese banquet dishes is fried crispy chicken (deboned) stuffed with sticky rice (and bits of Chinese sausage). It's a death bomb, chefs hate to prepare it (cuz it's so labor intensive), but it's great. My fave is at R&G Lounge in SF, but I've noticed it cropping up on menus of some Manhattan Chinatown places lately, always noting 24-48 hr notice required.

Finally had a big enough group to order it at Amazing 66 last night, and it was a so-so version. First, they seem to have lost the chicken....it was all skin and rice. And it was very slightly bland, and I think the oil temperature may have been a bit low. But still delicious.

Fuleen Seafood on Division, my favorite Cantonese in Manhat Chinatown (much more soulful than Amazing 66, which is merely competent and interesting IMO), doesn't have it on their menu but I know they make it (with notice, of course). I'll have to try it next.

 
 
 
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  1. Fuleen has changed hands recently I believe.

    1 Reply
    1. re: wew

      Oh, man.....has anyone been there lately? Please don't tell me I'm going to be a Cantonese orphan....

    2. I'm looking forward to recommendations on this thread. I lived for a few years in San Francisco and have enjoyed this dish at Great Eastern and R&G. Even as I travel back often to SF, I've never had the chance to make it to R&G nor GE (maybe I should make time on my next trip). It's been a while since I had this dish and I, too, would like to know where I can try this in NYC.

      1. i had a pretty decent version at ocean jewel in flushing about a year ago...we had a private room in the back with around 10 people and got about 9 or 10 dishes with the crispy stuffed chicken being one of the better dishes that night

        you should try it...hard to say w/o trying it, but ocean jewels at least looked alot better than the pics of the one you posted pics of

        8 Replies
        1. re: Lau

          I thought the look was actually ok. Kinda a dead ringer for the (great) version at the aforementioned R&G Lounge in SF (RCC, do you agree?).

          I'll definitely try it at Ocean Jewel. Problem is it's tough to get a sufficiently large group, plus get the order in two days earlier. My friends are too flakey...

          1. re: Jim Leff

            Yes, I agree. It does look a lot like the ones at R&G in SF..

          2. re: Lau

            I was also going to suggest Ocean Jewels. They make a killer dungeness crab steamed with sticky rice. I know others who have had the chicken with sticky rice there, but I don't think it's on the menu, which means you have to special order it.
            http://www.oceanjewelsrestaurant.com/...

            1. re: E Eto

              E Eto - you should try the crab rice at Imperial Palace, its very good (i also think its the best chinese restaurant ny; im partial to cantonese food and it has the best cantonese food)
              http://chowhound.chow.com/topics/543625

              jim leff - yeah its sorta hard to get a group together, but if you can you should try it

              1. re: Lau

                I'm also partial to Cantonese (though, paradoxically, I like Shanghai and Sichuan just as much, and am currently enraptured by the Foo Chow chow at Ah Ping Snack Bar on Catherine, and I'd kill for some Hakka, which has been missing since that great place closed in Flushing ten years ago), and while I wouldn't mind going to Queens, I feel insecure not having a go-to Cantonese choice in Manhattan Chinatown for the first time since my early 20's (when I was a fixture at the old Shing Kee, later Kam Chueh). Man, I hope Fuleen is still good...

                1. re: Jim Leff

                  what do you like at ah ping in particular (I still haven't tried it)

                  hakka food is very hard to find even in asian although i know you can get it in taiwan and i remember there were some places in singapore...supposedly a good amt of them live in guangdong province and fujian province

                  ive only had it once or twice, so i know very little about it

                  go to cantoon garden, that is my go to place, here's my reviews and a long train of responses: http://chowhound.chow.com/topics/589457

                  1. re: Lau

                    Every bite's a gem at Ah Ping. EXCEPT the peanut noodles raved about here, alas, which are just ok.

                    One of the better known Taiwanese restaurant managers in Flushing used to run a place called Hakka Village and tears spill on my keyboard as I recall it.

                    Will try Cantoon Garden, thanks.

                    1. re: Lau

                      You're right - lots of Hakka in Taiwan. I remember having once a salt baked chicken there that was delicious - a famous Hakka dish and almost where this thread started. They are known for no heavy use of garlic, oils or spices. Also many stuffed dishes.

            2. Is that sticky rice as in Lao khao niyao or as in a glutinous like Nishiki?

              3 Replies
              1. re: Sam Fujisaka

                im actually not sure which type of rice they use as i believe you have to soak the rice for a long time, but the rice inside will look more similar to the inside a zhong zi (chinese tamale) and it will be heavily seasoned
                http://farm2.static.flickr.com/1032/1...

                1. re: Lau

                  Ooh, zhong zi.....where do people get them these days? I used to prefer a joint on Broadway in Elmhurst, but it's out of biz.

                  1. re: Jim Leff

                    ever since may may closed i can't really find a good place

              2. The authentic version I had in Hong Kong should be just with skin and rice with the chicken meat mixed into the rice. This is actually harder to make than with meat attached to the skin because it takes a lot of skills from chef to remove the meat without breaking any part of the skin (include the leg parts) The version at Amazing66 was ok, but no where near the one I had in Hong Kong which was fried (by hanging the chicken and pouring hot oil over it until the skin became caramelized, very labor intensive) to perfection. Both the chicken and the rice were seasoned perfectly. I literally heard cracking sound when I bite into the skin. It was divine! Here are some pictures:

                 
                 
                 
                 
                5 Replies
                1. re: kobetobiko

                  Wow, does that look awesome!

                  1. re: kobetobiko

                    OJ's looks more like this version

                    1. re: kobetobiko

                      Yes thanks kobe for the scrumptious shots - which place in HKG BTW?

                      1. re: scoopG

                        Luk Yu Restaurant. It's an iconic restaurant, very old-schooled but the chef is very skilled. Dim sum can be hits and misses, but at dinner time, if you order their signature dishes, you are in heaven!

                        1. re: kobetobiko

                          oh really? i never even thought of them for dinner...famous for dim sum obviously (although i think highly overrated and spotty as you said)

                          ill have to try next time im there

                    2. Ive had a verison of this in Vancouver where it was a braised duck stuffed with sticky rice, more zongzi-ish.
                      Soooo grood. Anyone see anything similiar here?

                      3 Replies
                      1. re: ConOrama

                        see above on Ocean Jewel, its similar to that, but not a duck a chicken (i bet they could make a duck if you called them)

                        1. re: Lau

                          If anyone succeeds in persuading them to do this to a duck, please post a report!

                          1. re: Jim Leff

                            Jim, in my neck of the woods, the duck version (usually called 8 treasures duck) is available at Shanghainese or Sichuan restaurants. Available in braised or fried versions, I vastly prefer the fried. The one that Chef Liu makes is the finest duck dish I've ever eaten. I've had it twice now, available by special order at his restaurant, Hunan, in fresno. . . let's go!

                      2. I agree with jim about the Amazing 66 dish. The restaurant does another version of this, I believe the stuffing has shrimp and almond mixed din with the rice. A few months ago, this (second version) seemed to be popular with the other diners...I have been meaning to return and give it a try.