Delicious and Unique Stuffed Chicken Recipe for the Weekend

How to prepare Steamed Stuffed Chicken

• 1

  Prepare the ingredients

  Pork skin bought should be scraped clean, then washed with 1 teaspoon of salt and left to drain.

  Add 1/2 tablespoon of salt and 1 tablespoon of vinegar to a pot of boiling water, then put the pork skin in to boil until soft. Remember to skim off the foam while boiling. Next, take it out, rinse briefly, then let it drain and slice into thin small pieces.

  Pork leg meat should be washed with diluted salt water and cut into bite-sized pieces.

  Crack the peppercorns in a mortar.

  How to remove the smell of pork

  • Blanch the meat in boiling water for 2 – 3 minutes, then take it out and wash it thoroughly with water
  • When boiling the meat, you can add a few slices of ginger, shallots, or a bit of white wine to help eliminate the smell of the meat.
  • You can also drop 3 – 5 straw stalks into the boiling water when blanching the meat to help eliminate the fishy smell.

  See details: How to remove the smell of pork

  

  

  

  
• 2

  Marinate the pork

  Put the pork leg and pork skin that has just been sliced into a bowl, add 30g of minced garlic, 2 tablespoons of seasoning, 1 teaspoon of salt, 3 tablespoons of vodka, 1 tablespoon of ground pepper, and 1/2 teaspoon of monosodium glutamate.

  Then massage the ingredients well to absorb the seasoning. Finally, wrap it in cling film, poke a few small holes on the surface with a toothpick, and place it in the refrigerator for 8 – 24 hours.

  

  
• 3

  Prepare the chicken

  After buying the chicken, wash it thoroughly and carefully separate the meat inside so that the skin does not tear. If you don’t know how to do it, you can ask the seller to do it for you.

  Once you have the skinless chicken, use a needle and a cotton thread to sew up the skin at the open part of the abdomen, leaving a section near the air sac to stuff the meat. You should secure one end of the stuffing with a toothpick to prevent the skin from tearing when stuffing the meat.

  How to prepare chicken without a foul smell

  • Cut off the oil gland at the tail of the chicken, you can also cut off the tip of the chicken’s tail.
  • Use vinegar mixed with salt and rub it evenly over the chicken or soak the chicken in that mixture for 3 – 5 minutes, then rinse thoroughly with clean water.
  • You can also substitute with lemon juice mixed with salt to rub on the chicken to help eliminate the foul smell.

  See details: How to eliminate the foul smell of chicken when preparing

  

  
• 4

  Stuffing the meat

  Take the marinated meat out of the refrigerator and mix in the ground pepper evenly.

  Next, carefully stuff the mixture of meat and pork skin into the chicken until tight. Then sew the opening shut. Gently squeeze the chicken to distribute the meat evenly.

  

  
• 5

  Wrapping the meat

  Next, wrap the chicken in a cheesecloth, sewing it tightly to fit closely to the chicken’s body but do not sew through the chicken skin.

  You should sew the cloth completely around the chicken.

  

  
• 6

  Steaming the chicken

  Place the chicken in the steaming pot, turn on the medium-high heat for 60 – 70 minutes. The steaming time may vary depending on the type of meat and the amount of stuffing in the chicken’s belly, as well as whether the chicken is wrapped tightly or not.

  After 30 minutes, turn the chicken over; you can poke a few holes in the chicken’s body with a needle. When the chicken is cooked, take it out of the pot, remove the cloth while the chicken is still hot, and place the chicken on a plate.

  

  

  

  
• 7

  Sauté Chicken Fat with Cashew Oil

  Place a pan on the stove, heat 2 tablespoons of chicken fat in the pan, then add a few cashew nuts and sauté until they release a beautiful golden color, then turn off the heat.

  
• 8

  Brush Fat on Chicken

  You use a brush to evenly apply the sautéed chicken fat all over the chicken.

  

  
• 9

  Completion

  Place the chicken in a large bowl, cover tightly with plastic wrap. Allow the chicken to cool completely, then refrigerate for at least 12 hours before taking it out to cut.

  

  
• 10

  Final Product

  When eating, you take the chicken out, cut it into pieces, and enjoy. The stuffed chicken piece after steaming becomes firm like a meat loaf; you can feel the soft and chewy pig skin mixed with the tender and fragrant meat of the chicken leg, with the alluring aroma of pepper and chicken fat.

  This stuffed chicken dish is very suitable for special anniversary days.