Ingredients Jump to Instructions ↓

  1. 2 tablespoons dark soy

  2. 1 tablespoon soy sauce

  3. 2 teaspoons minced garlic

  4. 1 tablespoon honey

  5. 1/2 teaspoon pepper

  6. 1(2 1/2) pound spring chicken

  7. 1/4 cup dried chestnuts

  8. 3 dried black mushrooms

  9. 1 tablespoon cooking oil

  10. 2 Chinese sausage (2 ounces each), diced

  11. 2 medium shallots, thinly sliced

  12. 2 stalks green onions, thinly sliced

  13. 1 tablespoon chopped cilantro

  14. 2 tablespoons oyster-flavored sauce

  15. 1 teaspoon sesame oil

  16. 1 cup cooked glutinous rice(sweet rice)

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight. Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 11/2 to 2 minutes. Add shallots , green onions , chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool. Preheat oven to 350 degrees. Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 11/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.


Send feedback