Roast Stuffed Spring Chicken Recipe

Ingredients : Serves 6-8

2

125 g

600 ml

30 g

3

2

1 tablespoon

1 tablespoon

2

2 tablespoons

1/4

Seasonings:

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

2 teaspoons

Marinade:

1 1/2 tablespoons

3/4 tablespoon

Spring chicken, dressed and rubbed with salt inside

Glutinous rice

Boiling water

Dried shrimps

Chinese sausages

Dried Chinese mushrooms

Chopped water chestnuts

Chopped carrots

Shallots, chopped

Oil for frying

Lettuce leave, for serving

Salt

Pepper

MSG (optional)

Sesame oil

Soy sauce

Dark soy sauce

• Wash and drain well glutinous rice. Put in a colander and pour boiling water over.

• Heat 2 tablespoons oil in frying pan. Brown shallots, add mushrooms and stir-fry for a minute.

• Add the rest of the ingredients including seasoning ingredients. Stir well.

• Add enough water to reach 1/2 inch above the ingredients. Cook covered over medium heat till rice is done. Stir every now and then to prevent sticking at bottom of pan. Remove and set aside to cool.

• Rub both chickens with marinade ingredients all over the outside.

• Stuff each with rice mixture. Skewer openings to close.

• Preheat oven to 230^oC/450^oF/Mark 8.

• Place stuffed chickens with breast side up on roasting try. Reduce heat to 220^oC/425^oF/Mark 7. Roast chickens for 30 minutes.

• Reduce heat to 200^oC/400^oF/Mark 6 and turn chickens breast side down. Continue to roast for 20 minutes more before turning chickens again with breast side up.

• When chickens are golden brown, remove from oven. Cut each chicken into 4 parts and serve on lettuce leaves.