Cantonese Roast Chicken Stuffed with Rice

Serving 4 pax
Preparation Time 1 hr 10 mins
Skill Easy

1 Whole chicken, washed
4 tbsp Fried shallots
1 tbsp Sesame oil

2 tbsp Hoisin sauce
1 tbsp Dark soy sauce
1 tbsp Honey
1 tsp Shao Xing wine
2 tsp Five Spice powder
2 tsp Black pepper & salt, to taste
2 cm Ginger, grated
1 Garlic, grated

2 tbsp Hoisin sauce
2 tsp Five Spice
2 tbsp Cooking oil
1 tbsp Honey

2 Lup Cheong, sliced
1 cm Ginger, sliced
2 Garlic cloves, sliced
2 cup Calrose Rice, washed
8 Mushrooms, rehydrated & sliced
1 tbsp Dried prawn, washed & chopped
Reserved mushroom water (optional)

50ml Shao Xing wine
3 tbsp Kicap manis
2 tbsp Dark soy sauce
1 tbsp Chicken stock powder
1 tsp Salt & pepper

Fried shallots

  1. Marinate Chicken: Preheat the oven to 180°C. Combine marinate in a ziplock bag, place the chicken inside the bag and thoroughly coat it. Marinate for at least 30 mins or overnight.
  2. Rice: Meanwhile, in a pan with 2 tbsp of oil over medium heat, fry the lup cheong until lightly brown on both sides, about 1 min. Add in the ginger and garlic, and fry for 30 seconds until fragrant. Deglaze the pan with Shao Xing wine, followed by the remaining of the Rice Seasoning. Add rice, mushroom and dried prawn, keep stirring for 45 seconds to ensure each grain is coated and is not sticking to the bottom. Transfer to your rice cooker, add water and cook as per rice cooker instructions.
  3. Roast Chicken: Combine Chicken Baste ingredients and set aside. Place the roasted chicken onto a tray with a wire rack and roast in the oven for 30 mins. Your rice should be cooked by now. Fluff up the rice and gently mix in the fried shallots and sesame oil. Remove 2 cups of rice and place it on a plate to cool down.
  4. Stuff & Baste Chicken: After 30 mins, remove chicken from the oven and stuff the cavity with the cooled rice. Using a brush, brush the baste sauce evenly on the chicken. Roast the chicken for another 15 to 20 mins, until the thickest part of the breast registers 70°C. Remove from the oven and let it rest for 5 mins.
  5. Assembly: Serve the chicken with a side of the extra rice and garnish with chilli, coriander and more fried shallots if desired.
Browse Recipes