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.