Roasted Chicken with Holiday Stuffing

Total Time:
9 hr 30 min
8 hr
1 hr 30 min
  • Marinade:
  • 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)
  • 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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