Over the last few days I’ve been really busy making pieces for galleries, so I decided to take a break and have a bit of fun. This is the result: my recipe for Eight Jewel Chicken.
It’s a traditional Chinese dish for special occasions, as the ‘Eight Jewels’ include some more unusual ingredients – but it’s fantastically tasty.
The rice mixture makes a lovely meal in itself, serve with some stir fried vegetables.
1 chicken (boned)
2 handfuls of dried Chinese mushrooms (soaked overnight then chopped)
2 handfuls of dried shrimps (soaked)
2 dried scallops (soaked and shredded)
2 Chinese sausages (finely sliced)
8 water chestnuts (chopped)
1 handful of lotus seeds
4-6 spring onions (finely chopped)
A small bunch of coriander (chopped)
A good handful of ginkgo nuts (if fresh, use 2 handfuls, shell them and remove the shoot from inside the nuts, as they’re slightly poisonous.)
150g gluten rice (soak for 4 hours, steam for 20 mins)
1) Pre-heat the oven to 170 degrees celsius.
2) Heat up two tablespoons of oil, fry the mushrooms, shrimps, scallops, lotus seeds, water chestnuts and ginkgo nuts for a couple of minutes.
3) Add the cooked gluten rice and the Chinese sausage. Add a couple of tablespoons of soy sauce and stir until well mixed.
4) Turn off the heat and add spring onions and coriander. Mix well.
5) Wait until the mixture is cool enough to handle, then stuff the chicken cavity. Seal the chicken by sewing up the cavity with cotton thread and then cover with oiled foil (so it doesn’t stick).
6) Bake in the oven for half an hour, remove the foil and turn down the heat to 150 degrees. Bake for around another 30 minutes – it takes around the same time as a normal roast chicken (check that it’s cooked through).