Roasted Chicken with Holiday Stuffing |
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Prep Time: 480 Minutes Cook Time: 90 Minutes |
Ready In: 570 Minutes Servings: 1 |
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Ingredients:
2 tablespoons dark soy |
1 tablespoon soy sauce |
2 teaspoons minced garlic |
1 tablespoon honey |
1/2 teaspoon pepper |
1 (2 1/2) pound spring chicken |
1/4 cup dried chestnuts |
3 dried black mushrooms |
1 tablespoon cooking oil |
2 chinese sausage (2 ounces each), diced |
2 medium shallots, thinly sliced |
2 stalks green onions, thinly sliced |
1 tablespoon chopped cilantro |
2 tablespoons oyster-flavored sauce |
1 teaspoon sesame oil |
1 cup cooked glutinous rice(sweet rice) |
Directions:
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, 11/2 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 11/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.
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