Roast chicken with glutinous rice stuffing

Name: Roast chicken with glutinous rice stuffing
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: en
Ingredients: 1 whole chicken; Salt; Chili oil; For marinade:; 1 tablespoon grated ginger; 1 tablespoon garlic - finely minced; 2 tablespoons Lee Kum Kee char siew sauce; 1 tablespoon honey; 1 tablespoon dark soy sauce; 1 tablespoon 5 spice powder; 1 tablespoon white pepper powder; For rice:; 2 rice cups glutinous rice; 8 Chinese mushrooms; 2 Chinese sausages; 1 tablespoon dried shrimps; 1/4 cup Shaoxing wine; 1 cup water; ice seasonings:; 1 tablespoon oyster sauce; 1 tablespoon kecap manis; 1 teaspoon sesame oil; 1tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 teaspoon white pepper powder

Main Dish

4 servings

20 min

70 min

Very Easy

Roast Chicken with Glutinous Rice Stuffing

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Ingredients

Number of serving: 4

1 whole chicken

Salt

Chili oil

For marinade:

1 tablespoon grated ginger

1 tablespoon garlic - finely minced

2 tablespoons Lee Kum Kee char siew sauce

1 tablespoon honey

1 tablespoon dark soy sauce

1 tablespoon 5 spice powder

1 tablespoon white pepper powder

For rice:

2 rice cups glutinous rice

8 Chinese mushrooms

2 Chinese sausages

1 tablespoon dried shrimps

1/4 cup Shaoxing wine

1 cup water

ice seasonings:

1 tablespoon oyster sauce

1 tablespoon kecap manis

1 teaspoon sesame oil

1tablespoon dark soy sauce

1 tablespoon light soy sauce

1/2 teaspoon white pepper powder

Preparation

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 minutes. 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 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 tablespoon 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 minutes.
Stuff the cooked rice into the chicken's cavity. You will havea bout half of the stuffing left, so you can start eating now.
Rub chili oil all over the bird. Place on a roasting rack.
Roast at pre-heated oven (220°C for 30 minutes). Remove bird from oven, baste it and continue roasting at 200°C for another hour or until done. 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.