Roast Chicken with Chinese Sticky Rice Stuffing – Lunar New Year

By Carmen Cheng @foodkarmablog

Lunar New Year is a time to gather with loved ones and share a meal filled with auspicious dishes symbolizing good luck and fortune for the year ahead.

In Chinese tradition, whole chicken represents family unity and togetherness, making it a meaningful centerpiece for Chinese New Year dinners. It is especially auspicious to use high-quality ingredients to ring in the new year, such as this beautiful chicken from High River. This roast chicken is stuffed with Chinese sticky rice (Lo Mai Fan) made with Carmen’s grandmother’s recipe, a family favourite and dish she prepares for most holidays.

Although the recipe spans two days, the actual hands-on time is only about an hour and fifteen minutes – well worth it for the impressive results

Recipe: Roast Chicken with Chinese Sticky Rice Stuffing

Ingredients

• Chicken Marinade:
  • 2 tbsp dark soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp five spice powder
  • 1 tsp salt

   

  Chicken:

  • 1 whole chicken
  • 2 tsp salt (to rub on chicken)

   

  Chinese Sticky Rice:

  • 2 cups uncooked glutinous rice
  • 4 Chinese sausage (lap cheong)
  • 30 grams dry shiitake mushroom
  • 50 grams dry shrimp
  • 50 grams dry scallop
  • 1 cup frozen peas
  • 3 cloves garlic, minced finely
  • 1/2 tsp white pepper
  • Salt to taste

   

  Sticky Rice Sauce:

  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 5 tbsp soy sauce
  • 1 tbsp liquid from soaking dry scallop
  • 1 tsp sesame oil

Method

Night before preparation

Prepare the chicken

1. Clean the chicken, rub the outside and cavity with salt (approximately 2 tsp).
2. Mix together the marinade ingredients and rub all over the outside and inside of the chicken,
3. Refrigerate uncovered to keep the skin dry for a crispy skin

Prepare sticky rice components

1. Wash the glutinous rice, place in a large bowl and cover with water at least 2 inches above the rice. Soak overnight.
2. Rinse dried scallop, dried shrimp, and dry shiitake mushrooms. Place each in its own bowl and cover with water to soak overnight.

Day-of preparation

Prepare the sticky rice

1. Prepare a wok or pot with water for the steamer. Line your steamer with a liner, cheesecloth, or parchment paper.
2. Drain the rice (slightly wet is fine), place rice in the steamer. Steam rice covered for about 30-40 minutes until rice grains are cooked. Once rice is done, fluff the grains to prevent clumping.
3. While rice is steaming, drain and dice the shiitake mushroom, Chinese sausage, dry shrimp. Mince garlic. Shred the dry scallop, reserving some of the soaking liquid for the sauce.
4. Mix together the ingredients for the sauce in a small bowl. Set aside.
5. While the rice is still hot begin to stir fry the ingredients. Heat 1 tbsp neutral oil in a wok on medium-high heat, saute the Chinese sausage for 2 mins.
6. Add the dried shrimp and fry for 30 secs, dried scallops for 1 minute, and shiitake mushrooms, fry everything together until just cooked (about 3 minutes). Finally add the minced garlic and a pinch of salt, mix all together.
7. Reduce the heat to medium low. Add the steamed rice to the wok along with the other ingredients. Pour in half the sauce.Toss the rice with the other ingredients, break up small clumps of rice as you go. Having a bit of moisture helps to avoid rice clumping.
8. Pour in the remainder of the sauce, add white pepper and more salt to taste. Add frozen peas.
9. Keep the rice moving with your spatula as this cooks. Turn off the heat.

Roast the chicken

1. Preheat the oven to 375°F. Take the chicken out of the fridge and pat dry if needed.
2. Scoop about 2 cups of the sticky rice into a separate bowl (to avoid cross contamination). Fill the chicken cavity about 90% with the sticky rice. If you need more rice, scoop additional rice into your clean bowl (safety first). Secure the chicken cavity with toothpicks.
3. Place chicken on a lightly oiled rack over a baking pan. Roast at 375° until the thickest part on the thigh reaches 160°F (70°C), about 45-60 mins depending on the size of the chicken.
4. Take the chicken out, increase the temperature of the oven to 450°. Brush the chicken lightly with oil and return to the oven for another 10 minutes until the skin is golden brown and crispy.

Serve

1. Let the chicken rest for at least 15 minutes.
2. Serve over a bed of remaining sticky rice.
3. Optional garnish: sliced green onion or cilantro.

Shop the Ingredients

Pick up Urban Butcher’s Whole Chicken in-store.

Visit Us

Find Urban Butcher in Mission at 2100 4th st SW Calgary. Explore our full selection of premium meats, sausages, and ready-to-eat favorites perfect for your fall table.