Roast Chicken with Glutinous Rice Stuffing

05 Sep
  • 1 whole chicken
  • Salt
  • Chili oil
For marinade:
  • 1 tbs grated ginger
  • 1 tbs garlic – finely minced
  • 2 tbs Lee Kum Kee char siew sauce
  • 1 tbs honey
  • 1 tbs dark soy sauce
  • 1 tsp 5 spice powder
  • 1 tsp white pepper powder
For rice:
  • 2 rice cups glutinous rice
  • 8 Chinese mushrooms – soak until softened and sliced
  • 2 Chinese sausages (I used 1 black 1 normal)
  • 1 tbs dried shrimps – rinsed and coarsely chopped
  • 1/4 cup Shaoxing wine
  • 1 cup water
  • 1/3 cup water used for soaking mushrooms
Rice seasonings:
  • 1 tbs oyster sauce
  • 1 tbs kecap manis
  • 1 tsp sesame oil
  • 1 tbs dark soy sauce
  • 1 tbs light soy sauce
  • 1/2 tsp white pepper powder
The day before:
  • Clean and trim chicken. Pat dry with paper towels.
  • Generously rub salt all over chicken and the inside of the cavity. Leave to stand for about 30 mins.
  • Mix together ingredients for marinade and rub marinade all over chicken and the inside of the cavity. Wrap with cling flim and refrigerate overnight.
  • Soak glutinous and Chinese mushrooms (in separate containers) in water and leave overnight.
The next day:
  • Before roasting, prepare glutinous rice stuffing.
  • Drain rice, leave aside for later use.
  • Slice the mushrooms, Chinese sausages and chop up some dried shrimps.
  • Heat up a non-stick pot, add Chinese sausages, fry until browned.
  • Discard some oil in the pot, leaving about 1 tbs of oil in the pot. Add dried shrimps. fry until fragrant.
  • Add mushrooms.
  • Add rice.
  • Pour in rice wine, water and water used for soaking mushrooms. Mix in seasonings.
  • Bring to boil then reduce heat to simmer. Cover and leave to cook for about 20 mins.
  • Stuff the cooked rice into the chicken’s cavity. You will havea bout half of the stuffing left, so you can start eating now =) no need to resist!
  • Rub chili oil all over the bird.
  • Place on a roasting rack.
  • Roast at pre-heated oven (220°C for 30 mins).
  • Remove bird from oven, baste it and continue roasting at 200°C for another hour or until done (the chicken was about 2 kg). Check by piercing the the thigh with a knife, juices should run clear. You may have to cover with foil half way through to prevent it from burning.

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Posted by on September 5, 2011 in Asian Main Dishes


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