Roasted Chicken With Fried Rice Stuffing And Scallion Oil

Recipe Ingredients

1		Chicken - (5 to 6 lbs) - washed, and
		Patted dry (preferably organic)
2 1/2 cups	400g / 14oz	Cooked calrose/sushi rice
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1/2 cup	118ml	Sliced scallions
1		Jalapeno - minced
		(or 2 serrano chiles)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Scallion oil - for garnish
		Scallion Oil
2		Scallions, green part only
1 cup	40g / 1.4oz	Spinach leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
2 cups	474ml	Canola oil

Recipe Instructions

Pre-heat oven to 550 degrees.

Rub chicken with oil, then salt and pepper. Place chicken, breast-side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning.

When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving.

SCALLION OIL: In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A03)

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