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Roasted Chicken With Holiday Stuffing

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Ingredients

  • MARINADE:
  • 1 spring chicken - (abt 2 1/2 lbs)
  • 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)

Details

Servings 1

Preparation

Step 1

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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