Stuffed Festive Chicken Recipe

Stuffed Festive Chicken Recipe

Ingredients :

1.5kg

 

Stuffing Ingredients

100g

2

4

1

6

6

 

Seasoning (A) - Mixed

1 teaspoon

3/4 teaspoon

3/4 tablespoon

 

Seasoning (B)

1/2 teaspoon

1/2 teaspoon

1/2 tablespoon

1 tablespoon

1/2 teaspoon

1/2 teaspoon

3/4 teaspoon

1 teaspoon

 

Ingredients (C)

3/4 cup

1 tablespoon

3

1

6

10

10

 

Thickening (D)

1 teaspoon

2 tablespoons

Whole chicken

Cooking oil for deep-frying

 

Chestnuts,  boiled

Dried Shitake mushrooms, soaked & diced

Button mushroom, diced

Potato, boiled until soft and diced

Gingko nuts, shelled

Dried lotus seeds, soaked

 

 

Salt

Pepper

Thick soy sauce

 

 

Chinese five spice powder

Pepper

Light soy sauce

Oyster sauce

Chicken stock granules

Thick soy sauce

cornstarch

Sesame oil

Salt and pepper to taste

 

Water

Chicken stock

Dried Shitake mushrooms, soaked & cube

Carrot, cut into wedges

Chestnuts

Gingko nuts, shelled

Dried lotus seeds, soaked

 

 

cornstarch

Water

Method :
  • Use running water to clean the chicken thoroughly. Outside and inside.

  • Pat dry the chicken using kitchen towels.

  • Rub the mixture of seasoning ingredients (A) on the chicken skin as well as the inside.

  • Set aside for 30 minutes.

  • Heat enough oil in a wok and deep-fry the chicken until lightly golden.

  • Remove,  drain and set aside to cool completely.

  • Combine all the stuffing ingredients together in a mixing bowl before adding in seasoning (B) and mix well.

  • Put the stuffing into the cavity of the chicken. Use as much of the stuffing as possible.

  • Using a sharpened  bamboo sticks like a satay stick or a small skewers to close the opening.

  • Cross the legs of the chicken and pin them into place with another long sharpened stick.

  • Place the chicken on a double layer of aluminum foil.

  • Add ingredients (C) and the balance of the stuffing ingredients before closing and placing the package in a heatproof dish.

  • Put the dish in a pressure cooker and pressure cook for 15 minutes.

  • Allow the pressure to be reduced before opening.

  • Thicken the sauce with (D).

  • Dish out and serve while hot.

 

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