Roasted Chicken With Holiday Stuffing

Roasted Chicken With Holiday Stuffing
Roasted Chicken With Holiday Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    spring chicken - (abt 2 1/2 lbs)

  • MARINADE:

  • 2

    tablespoons dark soy

  • 1

    tablespoon soy sauce

  • 2

    teaspoons minced garlic

  • 1

    tablespoon honey

  • 1/2

    teaspoon freshly-ground black pepper

  • STUFFING:

  • 1/4

    cup dried chestnuts

  • 3

    dried black mushrooms

  • 1

    tablespoon cooking oil

  • 2

    Chinese sausage - (2 oz ea) diced

  • 2

    medium shallots thinly sliced

  • 2

    green onion stalks thinly sliced

  • 1

    tablespoon chopped cilantro

  • 2

    tablespoons oyster-flavored sauce

  • 1

    teaspoon sesame oil

  • 1

    cup cooked glutinous rice (sweet rice)

Directions

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.

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