Tag Archives: Roast Chicken

Roast Chicken with Glutinous Rice Stuffing

  • 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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Glutinous Rice Stuffed Chicken


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

Rice stuffing:

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).

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Posted by on September 5, 2011 in Asian Main Dishes


Tags: , ,