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Chinese Deboned Chicken Stuffed with Sticky Rice?

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I googled this and came up with a post from the SF area boards, but nothing in LA. I just had this dish again in Sacramento last weekend and figured I'd probably be able to find a great version down here in LA, as well. Anybody have any suggestions on restaurants that serve this? Located Mid-City here, but willing to travel to parts east (Monterey Park and further) to get this. Any and all help appreciated! Thanks!

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  1. I love this dish. My Mom makes a superb rendition of this, and I'll have to ask her if she knows which restaurants serve it.

    1 Reply
    1. re: attran99

      Would love to find a place that has it, or i could just come over to your Mom's place! ;)

    2. Can there possibly be NO restaurant in the greater LA area that has this dish!? I find that really hard to believe!

      11 Replies
      1. re: SoCal Cal

        Yes, it's quite possible, and I've never heard of it being available down here. Don't forget that while there are hundreds of Chinese restaurants in the SGV, a lot of them are representative of differing regional cuisines, so the pool of potential restaurants offering this item here isn't as large as you may think. This could well be one of those very few Chinese items that you can get in the Bay Area, but not Los Angeles, e.g. Hakka food.

        1. re: SoCal Cal

          This dish is becoming a long art for many restaurant. You can try asking in old school Cantonese restaurants in LA Chinatown. In the Bay Area there are only a dozen places that still make it. The new Hong Kong style restaurants may well not make it. It is fast becoming a lost art.

          1. re: yimster

            This is also a lost art for restaurants in Hong Kong as well.

            As it is a very labor intensive prep, the only way to get this at restaurants (in SoCal) that do not offer it on the menu, but yet have the capacity to do it, may be to schmooze up with management/the chef and agree upon a pre-order of it.

            I would start by asking the chef at Bon Marche Bistro in Monterey Park if given enough notice, whether he can do this, as he has experience in New Territories style Hakka Cantonese cuisine, and might have an idea. Elite or Sea Harbor might be too busy to want to do something like that.

            Bon Marche Bistro
            331 W. Garvey Ave, #D, Monterey Park, CA 91754

            1. re: K K

              Off hand here are a few places that you can order this dish in the Bay Area with 24 hours notice. Since this a LA board, I will think about this and list the places were you can get it on the Bay Area board later. Unless attran99 Mom wants to cook for us all.

              1. re: K K

                I was given a Hong Kong TVB program on the lost dishes of Cantonese cooking. After seeing it for the third time i have to conclusion that the reason for the lost dishes that the ingredients were cheap and the labor was high do it was not worth for restaurants to have them.

                I remember a saying for my Uncle who train my generation to cook. " A Mother loves means more to good food then the skill of a restaurants senior chef"

                This program has confirm this. The dishes are just a lot of work.

                1. re: K K

                  Thanks for the tip, K K. I've emailed Bon Marche Bistro. I also googled Cantonese Restaurants Los Angeles and have sent a few emails to some of the older, more established ones, as well. Let's see if I get any love. Thanks!

                  Bon Marche Bistro
                  331 W. Garvey Ave, #D, Monterey Park, CA 91754

                  1. re: SoCal Cal

                    I made a post on the Bay Area board and there are a lot of places which this dish is available.

                    See this link http://chowhound.chow.com/topics/765174

                    I am sure that there will be at least double that amount but not everyone is know to us. If you can not find in So Cal then a trip up North is need.

                    1. re: SoCal Cal

                      wow, not a single response from any restaurants. oh well, guess i'll have to wait until i'm in sacramento again. bummers...

                      1. re: SoCal Cal

                        You know what you may enjoy in its place, So Cal is a dish called Westlake duck (sai-woo-ngap in Cantonese). A de-boned deep fried steamed duck stuffed with barley and chestnuts ordered 24 hours in advance. I believe Won Kok serves the dish. Call them and ask. It's a really good tasting dish.

                        Won Kok Restaurant
                        210 Alpine St, Los Angeles, CA 90012

                        1. re: SoCal Cal

                          What about deboned duck stuffed with glutinous rice (糯米鴨)? In Cantonese - noh mai ngap, and I believe in Hakka it's noh mi aap. I think it's even tastier.

                          BTW, did you write in English or Chinese to these restaurants?

                          1. re: Mr. Roboto

                            I wrote in English as I do not speak/write Chinese. Understand a bit of Toy San (a village dialect similar to Cantonese), but not enough to be comfortable trying to speak it!

                2. interesting. i had to google this because i was curious. the fried ones remind me of angel wings at thai resteraunts, but i'm not sure what they stuff them with...

                  shame i've never seen em in so. cal.

                  2 Replies
                  1. re: catbert

                    Think they stuff those Thai chicken wings with bean thread noodles.

                    1. re: catbert

                      For the Cantonese dish is stuffed with wok cooked rice just like the whole chicken

                    2. Ooh. Great call... I've had this at Amazing 66 in NYC. And it was fantastic. It required a 24 hour pre order, but was totally worth it.

                      I'm really hoping you find success in this quest... I want to take advantage of your searching!

                      1. At Duck House in Monterey Park, they have a dish called Buddha's Delight, which is a deboned chicken stuffed with seafood and vegetables--a wonderful dish! If you develop a relationship with them, they may be able to accomodate you with the sticky rice you want.

                        6 Replies
                        1. re: cfylong

                          I second this suggestion...

                          1. re: cfylong

                            Can you tell me what is in the stuffing, is it baked or fried, what kind of sauce and finally is it just skin or is the meat still part of the Chicken. Sounds wonderful and maybe I can get a local chef to make it.

                            1. re: yimster

                              It's been a couple of years, but it was baked, can't recall the sauce, but the meat was definitely part of the chicken. I think it requires some advance notice and it wasn't cheap, but when done right, it was a nice dish.

                              1. re: cfylong

                                I think the the version the original poster is referring to is very different than how this is described... It is definitely deep fried (the entire bird after it is stuffed). And there is no meat still stuck to the skin, if that makes sense, the bird is actually completely boned and all the meat is removed. The bird is stuffed with a sticky rice (think stir fry kind of, including some veggies and meat from the chicken, etc.), then the whole thing is deep fried. Because it is deboned, when it is served, everything is edible. It is quite fabulous...

                                1. re: adamclyde

                                  Your description is exactly what I'm looking for.

                            2. re: cfylong

                              Actually I would not recommend this dish. I had it last week after some much anticpation and its stuffed with taro, rehydrated dried scallops, and mushrooms. The chicken is almost non-existent, though it looks nice on the plate its flavors dont work and its just a mishmash of typical Chinese ingredients inside a chicken which I wouldn't have known it if I wasn't told.

                            3. I looked on the internet menu and it does not show. I know that I had it a year ago and it was fabulous. It is a pre-ordered item. I think the name on it was Chicken skin stuffed with rice.

                              Hop Li Seafood
                              526 Alpine St, Los Angeles, CA 90012

                              1 Reply
                              1. re: Hughlipton

                                I'll check it out. Thanks for the tip!

                              2. I will be going to Sacramento soon and would like the name of the restaurant if possible

                                1 Reply
                                1. re: Bruce Kerr

                                  Bruce, I had it on 9/11/10 at New Station at 1800 Broadway. 916 446-6688

                                2. Kids say the darndest things. My daughter says they have this dish at 888 Seafood in Rosemead and Embassy Kitchen on San Gabriel Blvd.

                                  4 Replies
                                  1. re: Chandavkl

                                    I have to check Embassy Kitchen next time i am there. I only know of their leave wrapped sticky rice.

                                    1. re: Chandavkl

                                      Had it last night at 888 Seafood.

                                      1. re: Chandavkl

                                        Did you need to order it a day or two in advance?

                                        1. re: thranduil

                                          Somebody else hosted, but yes.

                                    2. For 糯米雞, a friend in SF suggested that you ask Seafood Harbour in advance if they can make it.

                                      1. Shanghai Bamboo House in Monrovia has the Duck version.

                                        1. Update, I finally went to Hop Li Seafood in LA Chinatown and had this dish. Unfortunately it wasn't exactly like the dish I had in Sacramento and I was a bit disappointed even though the dish was good.

                                          What I had in Sacramento was a whole chicken, completely deboned with all the meat removed, leaving a chicken skin "sack". The meat is then chopped up and mixed in with sticky rice, mushrooms, Chinese sausage and other mix-ins and stuffed back into the skin. The entire chicken is then deep-fried to produce a crispy, crunchy outside. I do remember that the sticky rice was a bit greasy, maybe from staying in the frying oil too long?

                                          What I had at Hop Li was a whole chicken, completely deboned. The meat appeared to be left intact and the voids in the chicken filled with sticky rice mixture similar to what was mentioned above. I don't believe the chicken was deep-fried, but the skin was crispy. Accompany the chicken was a large bowl of mushroom sauce/gravy.

                                          Both chickens are cut into large "squares" and the Hop Li chicken had pieces that contained no sticky rice because they were complete pieces of chicken meat (especially the breast area).

                                          I'll try a few of the other restaurants in SoCal to see if I can find what I had in Sacramento. At the same time, I have some friends investigating locations in SF to try on our next visit up. Hope this helps!

                                          1 Reply
                                          1. re: SoCal Cal

                                            Thanks for the update, SoCal Cal. I'm from the Bay Area and love this dish as well. I've only had it at special banquets. The last time was in Salinas of all places, but my family are quite friendly with the owners and they agreed to make it for 5 tables. I ignored most of the other dishes and ate mostly this. The rice was properly sticky with generous amounts of bacon/sausage and mushrooms. The chicken was crispy but not too greasy. The rice absorbed a bit of the oil though.