Trang's baked boneless chicken stuffed with sticky rice, chinese sausage and mushrooms was just deliciiiiiiious and beautiful, with a perfect tan, so well stuffed and laid back that it quickly gained the aboved nomicker :)
I am truly amazed, there wasn't a bone left and not even a tiny tear, Trang should have been a surgeon or cosmetic surgeon :)
Unfortunately, we were so eager to eat it that we didn't remember to take a picture of its wholesomeness right of the oven. More pics of the New Year's dinner are posted here.
INGREDIENTS:
1 small chicken about 3.5lb
2 Tblsp of honey
2 Tblsp of soy sauce
Salt and Pepper
Stuffing:
- 2 1/2 Cups short grain sticky rice
- 5 dried shitake mushrooms
- 2-3 chinese sausages (lap xuong)
Serve 6
PREPARATION:
1) Wash and dry the chicken with paper towels. Debone chicken starting with tail end, cut breast and thigh bone away from meat. Stop half way up the chicken, turn it over and start again at the neck again. Pull out carcass when it's freed. from the body.
2) Rub the inside of the chicken with salt and set aside
3) Rinse and dress the rice with one tsp of salt. Transfer the sticky rice in a pyrex bowl with water topping the rice at about 1/3 of an inch. Cover the bowl and cook the sticky ricy in a microwave for 5' at high. Take out and mix the rice well with a spatula. Repeat another couple of time, reduce the time at the 3rd round to 3' if it looks like most of the rice is cooked i.e. translucent.
4) Dry fry the lapxuong in a non stick pan, add a couple of drops of oil if necessary, roll it around so that it's slightly golden. Remove, let cool, then chop it up.
5) Soak the shitake mushrooms in hot water until soft, remove caps, and also chop into small bits.
7) Combine the cooked sweet rice, chopped lap xuong and mushroom to make the stuffing.
6) Dry the chicken with paper towel inside and out then stuff it with the rice, sausage and mushroom stuffing. Sew up the chicken neck and tail :-).
7) Mix the honey and soy sauce and baste the chicken with it.
8) Let the chicken rest for a couple of hours up to 8 hrs overnight in the fridge re-basting
it the soy sauce and honey basting sauce before baking.
9) Preheat the oven to 325F. Bake the chicken for 40 minutes or so, basting it mid-way through, and cover the top lightly with foil paper if it turns brown too quickly.
10) Check for doneness by piercing a thigh with a sharp knife. If the juices are still pink, re-cover with the foil and continue to cook for another 5 to 10 minutes . Remove let cool for 5 minutes or so before carving and serve.
