Recipe courtesy of Martin Yan
Roasted Chicken with Holiday Stuffing
- Total: 9 hr 30 min
- Prep: 8 hr
- Cook: 1 hr 30 min
Ingredients
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
Stuffing:
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
- 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.