1 good free-range chicken 1.5-2 kg
Seasoning for chicken: (Season overnight)
3 tablespoons oyster sauce
1tablespoon soya dark sauce
1 tablespoon garlic pounded
1tablespoon shallots pounded
1tablespoon ginger pounded
White pepper to taste
honey and rice wine for basting
1 chinese sausage choped in cubes (wind dried duck for example)
Equal amout of dried chinese mushrooms in cubes
2 tablespoons dried prawns
3 Dried scallops if available soaked and shredded
1 tablespoon garlic chopped
2 tablespoon shallots sliced
1.5 cups of glutinous rice
Firstly mix the seasoning ingredients and season the chicken well, leaving in the fridge overnight if possible.
At the same time soak the glutinous rice and leave to soak overnight also.
When ready to cook (2 hours before eating), heat oil in wok and fry shallots first quite fiercely As the shallots start to turn golden, toss in garlic and the chinese sausage and continue to fry until almost cooked. Now add in the dried chinese mushrooms, the dried prawns and dried scallops. In addition, add the oyster sauce and soy sauce and white pepper to taste. Continue to cook, adding the rice until nicely brown.
The stuffing is now prepared.
Now stuff the rice into the chicken and bake in a hottish oven (190 C) for at least 1 hour (probably 1 hour and 10 minutes).