I had to try it when I saw it on Rita's blog. Her bird is just amazing - the colour and so evenly browned! Her version was an adaptation from Nookcook's recipe. Noobcook's East-Meets-West version was also tempting but I couldn't resist that gorgeous brown skin. I did a little changes myself as well, rubbed chili oil all over the chicken...spicy goodness...The sweet and salty skin was really deilcious. The meat so tender and moist. The rice so flavourful...
- 1 whole chicken
- Chili oilFor marinade:
- 1 tbs grated ginger
- 1 tbs garlic - finely minced
- 2 tbs Lee Kum Kee char siew sauce
- 1 tbs honey
- 1 tbs dark soy sauce
- 1 tsp 5 spice powder
- 1 tsp white pepper powderFor rice:
- 2 rice cups glutinous rice
- 8 Chinese mushrooms - soak until softened and sliced
- 2 Chinese sausages (I used 1 black 1 normal)
- 1 tbs dried shrimps - rinsed and coarsely chopped
- 1/4 cup Shaoxing wine
- 1 cup water
- 1/3 cup water used for soaking mushroomsRice seasonings:
- 1 tbs oyster sauce
- 1 tbs kecap manis
- 1 tsp sesame oil
- 1 tbs dark soy sauce
- 1 tbs light soy sauce
- 1/2 tsp white pepper powder
The day before:
- Clean and trim chicken. Pat dry with paper towels.
- Generously rub salt all over chicken and the inside of the cavity. Leave to stand for about 30 mins.
- Mix together ingredients for marinade and rub marinade all over chicken and the inside of the cavity. Wrap with cling flim and refrigerate overnight.
- Soak glutinous and Chinese mushrooms (in separate containers) in water and leave overnight.
The next day:
- Before roasting, prepare glutinous rice stuffing.
- Drain rice, leave aside for later use.
- Slice the mushrooms, Chinese sausages and chop up some dried shrimps.
- Heat up a non-stick pot, add Chinese sausages, fry until browned.
- Discard some oil in the pot, leaving about 1 tbs of oil in the pot. Add dried shrimps. fry until fragrant.
- Add mushrooms.
- Add rice.
- Pour in rice wine, water and water used for soaking mushrooms. Mix in seasonings.
- Bring to boil then reduce heat to simmer. Cover and leave to cook for about 20 mins.
- Stuff the cooked rice into the chicken's cavity. You will havea bout half of the stuffing left, so you can start eating now =) no need to resist!
- Rub chili oil all over the bird.
- Place on a roasting rack.
- Roast at pre-heated oven (220°C for 30 mins).
- Remove bird from oven, baste it and continue roasting at 200°C for another hour or until done (the chicken was about 2 kg). Check by piercing the the thigh with a knife, juices should run clear. You may have to cover with foil half way through to prevent it from burning.