Cantonese Roast Chicken Stuffed with Rice
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Cantonese Roast Chicken Stuffed with Rice

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Level

easy

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Cooking

60 min

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Preparation

70 min

Ingredients

Servings

4
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
14 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

Marinate 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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