Seah's Spices - Salt-Roasted Chicken with Fried Rice Stuffing

Received a total of 21 types of Seah's Spice premixes. Some of them are quite new to me and will be delighted to try them out.

During the CNY holidays, I tried out the Salted Roasted Chicken spice which I been wanted to try since I saw Ellena's post. However this was always out of stock on the Supermarket shelve. Glad that I found this in the gift pack.

I didn't follow Ellena's recipe but used her idea to roast the chicken. Instead of stuffing chestnut rice, I just used simple fried rice. This was what I did:

Ingredients:
1 fresh whole chicken (1.1-1.2 kg)
1 pack Seah's Spice Salt Roasted Chicken Spices (contain 2 sachets, use 1 only)
1 small slab of butter

1 carrot
2 red skin potatoes
1 onion
Mixed herbs & chilli flakes

1 bowl of cooked calrose rice
1 egg
1 clove garlic (chopped)
some spam & green peas

Methods:1. Cut potatoes & carrot into thick chunks and boil in water till cooked. In a frying pan, add olive oil to fry the cooked vegetables with the herbs & chilli flakes till slightly golden brown, Add salt & pepper to taste. Transfer to the base of the baking dish, toss with onion wedges. Set aside.

2. In a frying pan, heat up olive oil. Add spam and garlic, fry till fragrant. Add in beaten egg, follow by cooked rice. Stir till well mix and add green pea. Lastly salt & pepper to taste.

3. Stuff the fried rice into the chicken cavity and seal it with a stick.

4. Spread a pack of Seah's Spice all over the chicken evenly and place it on top of the cooked vegetables. Add a slab of butter on top of the chicken. Bake in a pre-heated oven at 200-220 deg C for 30-35 mins till golden brown.

Really quite simple to make.

With stuffing the chicken too a longer time to cook. Usually my roast chicken takes about 20-25 mins but with the rice, it took about 35 mins.

This is how I served, blanched some broccoli and serve it with the roasted vegetables and rice stuffing. My family enjoyed the chicken though the spice was quite light but the chicken was still quite tasty.

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