Name: Cantonese Roast Chicken Stuffed with Rice
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Chicken; 1 Ginger; 1 Garlic Clove; 2 Tbsp Hoisin Sauce; 1 Tbsp Dark Soy Sauce; 1 Tbsp Honey; 2 tsp Five Spice Powder; 1 tsp Shao Xing Wine; 2 tsp Salt; 2 tsp Pepper; 2 Tbsp Hoisin Sauce; 1 Tbsp Honey; 2 tsp Five Spice; 2 Tbsp Cooking Oil; 2 cups Calrose Rice; 2 Lup Cheong; 8 Dried Mushrooms; Reserved Mushroom Water; 2 Garlic Cloves; 1 Ginger; 1/4 cup Fried Shallots; 1 Tbsp Dried Prawn; 1 Tbsp Sesame Oil; 50 ml Shao Xing Wine; 3 Tbsp Kicap Manis; 2 Tbsp Dark Soy Sauce; 1 Tbsp Chicken Stock Powder; 1 tsp Salt; 1 tsp Pepper; Fried Shallots

Cantonese Roast Chicken Stuffed with Rice

Level

easy

Cooking

60 min

Preparation

70 min

Ingredients

Servings

Chicken washed	1
Chicken Marinade
Ginger 2 cm, grated	1
Garlic Clove grated	1
Hoisin Sauce	2 tbsp
Dark Soy Sauce	1 tbsp
Honey	1 tbsp
Five Spice Powder	2 tsp
Shao Xing Wine	1 tsp
Salt to taste	2 tsp
Pepper to taste	2 tsp
Chicken Baste
Hoisin Sauce	2 tbsp
Honey	1 tbsp
Five Spice	2 tsp
Cooking Oil	2 tbsp
Rice
Calrose Rice washed	2 cups
Lup Cheong sliced	2
Dried Mushrooms rehydrated and sliced	8
Reserved Mushroom Water optional
Garlic Cloves sliced	2
Ginger 1 cm, sliced	1
Fried Shallots	¹⁄₄ cup
Dried Prawn washed and chopped	1 tbsp
Sesame Oil	1 tbsp
Rice Seasoning
Shao Xing Wine	50 ml
Kicap Manis	3 tbsp
Dark Soy Sauce	2 tbsp
Chicken Stock Powder	1 tbsp
Salt	1 tsp
Pepper	1 tsp
Garnish
Fried Shallots
Coriander
Chilli

How to cook

Marinade the chicken

Combine hoisin sauce, dark soy sauce, honey, Shao Xing wine, five spice powder, ginger, garlic, salt and pepper for the chicken marinate in a zip lock bag.
Place the chicken inside the bag and thoroughly coat it.
Marinate for at least 30 minutes or overnight.

Prepare the chicken baste

Combine the hoisin sauce, five spice powder, honey and cooking oil then set it aside.

Prepare the rice

In a pan with 2 tablespoon of oil over medium heat, fry the lup cheong until lightly brown on both sides (about 1 minute).
Add in the ginger and garlic, then fry for 30 seconds until fragrant.
Deglaze the pan with Shao Xing wine and add in the remaining rice seasonings - kicap manis, dark soy sauce, chicken stock powder, salt and pepper.
Add in the rice, mushroom and dried prawn - keep stirring for 45 seconds to ensure each grain is coated and does not sticking to the bottom.
Transfer the rice mixture to your rice cooker, add water and cook as per rice cooker instructions.
Once the rice is cooked, fluff up the cooked rice and gently mix in the fried shallots and sesame oil.
Remove 2 cups of rice and place it on a plate to cool.

Start cooking

Place the marinated chicken onto a tray with a wire rack and roast in the oven for 30 minutes.
After 30 minutes, remove chicken from the oven and stuff the cavity with the cooled rice.
Using a brush, brush the chicken baste evenly on the chicken then roast the stuffed chicken for another 15 to 20 minutes (until the thickest part of the chicken breast registers 70°C).
Remove from the oven and let it rest for 5 minutes.
Serve the chicken with a side of the extra rice and garnish with chilli, coriander and more fried shallots (optional).

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