1 x whole chicken
sea salt
Treasure rice stuffing:
1 cup longrain rice
1½ cups chicken stock
30g (1 oz) dried shitake mushrooms
2 tbsp vegetable oil, plus extra for greasing muffin trays
1 onion, finely chopped
4 garlic cloves, finely chopped
1 lap cheong Chinese sausages, diced
¼ cup roughly chopped coriander (cilantro)
2 tsp sesame oil
2 tsp sea salt
¼ tsp ground white pepper
1 egg, lightly beaten
For the stuffing, place the rice and stock in a saucepan over medium heat. Bring to the boil, then cover, reduce heat and cook for 12 minutes or until stock is absorbed and rice is cooked. Transfer rice to a large bowl to cool.
In the meantime, soak mushrooms in boiling water for 15 minutes or until softened. Drain, squeeze out excess water. Remove and discard the stem of each mushroom. Roughly chop the mushrooms.
Heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, Chinese sausage and mushrooms and cook for 10 minutes or until onion is soft and golden. Allow to cool and then combine with the rice, coriander, sesame oil, salt and pepper. Check for seasoning. Stir through the egg.
Preheat oven to 180°C.
Loosely fill chicken cavity with the stuffing and truss the chicken. Place remaining stuffing in greased muffin trays.
Place chicken onto a wire rack in a roasting tray and season generously with salt. Place the chicken and the trays of stuffing into the preheated oven. Cook stuffing for 40 minutes or until the edges are golden. Cook the chicken for 1 hour or until cooked through.
Carve chicken and serve with stuffing.
Notes:
– This dish goes great with my mum’s chilli ginger jam
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