Roasted Chicken With Holiday Stuffing

Recipe Ingredients

1		Spring chicken - (abt 2 1/2 lbs)
		Marinade
2 tablespoons	30ml	Dark soy
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Stuffing
1/4 cup	59ml	Dried chestnuts
3		Dried black mushrooms
1 tablespoon	15ml	Cooking oil
2		Chinese sausage - (2 oz ea) - diced
2		Shallots - thinly sliced (medium)
2		Green onion stalks - thinly sliced
1 tablespoon	15ml	Chopped cilantro
2 tablespoons	30ml	Oyster-flavored sauce
1 teaspoon	5ml	Sesame oil
1 cup	160g / 5.6oz	Cooked glutinous rice (sweet rice)

Recipe Instructions

Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.

Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.

Preheat oven to 350 degrees. Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast-side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9423) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.