Sunday, January 8, 2012

Spicy Roast Chicken Stuffed with Sticky Rice

I've been eying this recipe for some time, ever since i saw it on Pig Pig's Corner, which made it look utterly delicious. Despite some westerners (my mum!) not liking the sound of 'glutinous rice' this dish was one of the best i have made in a long time. Tender, spicy morsels of chicken with a sweet sticky rice stuffing, drawing in so many oriental flavors. I had yumcha for lunch today and even then i was still eager to eat this dish for dinner! I think I've found a new Pot Luck staple....

You will need to start this recipe the day before! 

Ingredients (Serves 4 as main)


  • 1 2 kilo organic chicken
  • 1/4 cup chilli oil
  • 2 tbsp char siu sauce
  • Salt and pepper
  • 1 tbsp brown sugar
  • 1 tbsp grated ginger
  • 1 tbsp crushed garlic
  • 1 tbsp dark soy
  • 1 tsp Chinese 5 spice powder


  • 1 cup glutinous rice
  • 2 lap cheong Chinese sausage
  • 1 handful dried Chinese mushrooms
  • 2/3 cup water
  • 1/4 cup shaoxing wine
  • 1 tbsp dark soy
  • 1 tsp sesame oil
  • 1 tbsp oyster sauce
  • Pepper


The day before serving, trim the chicken and rub salt generously over the bird.
Leave to sit for 30 minutes.
Mix the ginger, garlic, 1 tbsp soy, 5 spice powder, char siu and brown sugar in a bowl.
Rub the mixture over the chicken.
Wrap in gladwrap and refrigerate overnight.
Also, place the rice in a bowl and cover with water. Do likewise with the mushrooms and leave overnight.
The next day, preheat oven to 220 degrees.
Slice the mushrooms and the Chinese sausage, keeping the water the mushrooms were in for later.
Place in a pot and saute for 5 minutes.
Add the drained rice and saute for a further minute.
Add the wine, water and 1/3 cup of the mushroom water.
Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes.
Remove from the heat and rest for 10 minutes.
Stuff the chicken with the rice and then coat the chicken with chilli oil.
Place on a roasting rack in the oven for 20 minutes.
Remove, baste with more chilli oil, and return to the oven.
Reduce heat to 180 degrees and cook for 1 more hour or until cooked through.
Rest for 10 minutes before carving.
Serve with sliced scallions.



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