Recipe courtesy of Martin Yan

Roasted Chicken with Holiday Stuffing

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  • Total: 9 hr 30 min
  • Prep: 8 hr
  • Cook: 1 hr 30 min
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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)


  1. Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight. 
  2. 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. 
  3. Preheat oven to 350 degrees. 
  4. 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.