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Roast Chicken with Glutinous Rice (Lo Mai Kai) Stuffing

   

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Roast Chicken with Lo Mai Kai Stuffing
East-Meets-West Roast Chicken with Glutinous Rice Stuffing

Once again for Christmas, I’ve decided to roast a chicken rather than a turkey. It’s simpler, cheaper, faster and may I also add my biased view, more juicy & yummy than a turkey. A large chicken is more than enough for two, and with the planned leftovers, I can make chicken salad and chicken macaroni soup made from the chicken bones – that’s at least 3 meals in 1 for two of us! So I’ll be experimenting with a few versions of roasted chicken, starting with this one, proceeding up to Christmas. This particular recipe is taken from 8 days (our local entertainment magazine), written by Chef Willin Low from Wild Rocket Restaurant. What I love about this recipe is its touch of fushion. Instead of roasting the chicken with some potatoes and vegetables which everyone is familiar with, the main carbohydrates accompanier of the roast chicken is the glutinous rice stuffing (or better known as lo mai kai in our region). In the words of Chef Willin “This is like a reverse lo mai kai with the rice inside the chicken. While the chicken is roasting, the rice absorbs all the juice”.

Roast Chicken with Lo Mai Kai Stuffing Roast Chicken with Lo Mai Kai Stuffing
Please note that in the recipe, the portion of the rice cooked is much more than needed for stuffing. If you want just enough rice for stuffing, half the ingredients for (A). In my opinion, since it’s a bit of work to prepare the rice, it’s not much effort to cook more. For the leftovers, you can heat it up over the next few days as a meal on its own so that post that great Christmas feast, you can relax for the next few days and not bother about food or cooking. To simulate the process of the rice being stuffed in the cavity of the chicken, I place the leftover rice in an oven proof dish, drizzle a couple tablespoons of chicken broth, cover with aluminium foil (you don’t want the top to be dried out), and then I heat it up in the oven for about 8 minutes or until warm. Take the dish out, use a spoon to mix the rice evenly, and the result is moist and tender rice much like the one in the chicken stuffing. B told me that this lo mai kai, even the ones I reheated, was the best he has ever eaten!

Ingredients
(Makes 1 roast chicken, serves 4)

Recipe from 8days magazine (Issue 948, Dec 18 2008) by Chef Willin Low, with slight modifications to the original recipe.

(A) Glutinous Rice (For Stuffing)
- 2 cups glutinous rice
- 10 dried shiitake mushrooms, soaked in water and sliced thinly or diced (reserve the water)
- 10-15 roasted diced chestnuts (or substitute with dried chestnuts), diced
- 2 tbsp roasted peanuts
- 1 tbsp dried shrimps (hai bee)
- 1 tbsp vegetable oil
- 1/4 cup rice wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 1/3 cup chicken stock

(B) Roast Chicken
- 1 whole chicken, neck and feet removed, cavity emptied
- 2 tbsp melted butter (I heat the butter in microwave for about a minute)
- 1/4 cup olive oil
- 1 lemon, juiced
- rosemary & thyme sprigs (2 each)
- sea salt and freshly cracked black pepper
- 1 bay leaf

Tools Needed
- pastry brush (for brushing and basting the chicken)
- a large oven-proof tray for roasting the chicken
- kitchen twig for trussing (optional)

Directions
Glutinous Rice Stuffing
1. Rinse rice and soak in water overnight, then rinse again till water runs clear. Sieve and set aside.
2. Fry mushrooms in veg oil till fragrant. Add wine, soy, sesame oil, salt, pepper and remove from heat. Add rice, chestnuts, peanuts and shrimps. Toss.
3. Add stock and return to stove. Bring to a simmer, stir, then reduce heat. Cover and cook for 20 minutes, then remove from heat. Stir to distribute the ingredients.
4. Sprinkle some of the water used to soak mushrooms just before stuffing so the rice doesn’t dry out in the oven.

Roast Chicken
5. Brush chicken with melted butter, oil and lemon juice. Season with rosemary, thyme, salt and pepper.
6. Place a slice of lemon, a bay leaf, 1 rosemary, 1 thyme into the cavity and pack the cavity with the glutinous rice stuffing.
7. If you like to truss the chicken (it looks better but it’s optional), tie the two drumsticks together with kitchen twine. Roast at 220C for half hour, take out the bird and baste with its juices. Return the bird, roast at 200C for another 20 minutes to 30 minutes till chicken is cooked (you can baste once more in between if you like).
8. Remove from oven and garnish with cranberries, sauteed shiitake mushrooms, chestnuts, rocket and rosemary.

Cooking Tip
The leftover juice in the roasting tray and the chicken bones can be used to make the best-ever chicken stock. But note that the glutinous rice stuffing will soak up all the juices in the cavity, hence you may need 2 chicken carcass (instead of 1) to make the chicken stock. You can freeze the bones and carcass till you have enough to make the stock.

                                           

Leave a Comment





59 Responses to “Roast Chicken with Glutinous Rice (Lo Mai Kai) Stuffing”

  1. The Little Teochew — December 17, 2009 @ 1:17 pm

    Brilliant! Two dishes for the price of one! And you did the recipe justice. Look at those gorgeous pics!

    Reply

  2. Ellena — December 17, 2009 @ 9:45 pm

    Wow.. this sure look great for coming festive gathering…. :p

    Reply

  3. Pei-Lin — December 17, 2009 @ 10:33 pm

    Hey, fantastic idea of stuffing glutinous rice into the bird, LOL! Should taste like Westernized lor mai gai (糯米雞)? Wish I can have some now …

    Perhaps, you should also change your name now … Not “noob” anymore … It’s “pro!!!”

    Reply

    • wiffy replied: — December 18th, 2009 @ 4:01 pm

      Haha I’m still a noob, pro is the chef who created this recipe ;)

      Reply

  4. Janet@ Gourmet Traveller 88 — December 17, 2009 @ 11:11 pm

    Great idea, that makes a lovely fusion dish!

    Reply

  5. Kitchen Butterfly — December 18, 2009 @ 5:23 am

    Stunning photos :vangry: ….and stuffing!

    Reply

  6. Kitchen Butterfly — December 18, 2009 @ 5:24 am

    Added that smiley in complete error….I have no reason to be angry!!! at the beauiful photos, have to say it again!

    Reply

    • wiffy replied: — December 18th, 2009 @ 4:01 pm

      Hi Kitchen Butterfly, don’t worry, I know it’s a mistake. Thanks for your compliments and good to have you visit :)

      Reply

  7. Marysol — December 19, 2009 @ 3:21 am

    I bought glutinous rice 6 months ago…and I still can’t remember what it was I bought it for, in the first place. Maybe your stuffing recipe will fix that.

    Your dinner looks and sounds like the kind of thing I’d go for, like now.

    Reply

    • wiffy replied: — December 19th, 2009 @ 8:53 am

      hehe, I hope you can put the glutinous rice to good use ;)

      Reply

  8. Wandering Chopsticks — December 22, 2009 @ 11:58 am

    This looks perfect. I love roast chicken. I’ve tried half a dozen different marinades and keep trying to find more.

    Reply

    • wiffy replied: — December 27th, 2009 @ 11:11 pm

      me too, I’m addicted to roast chicken recently and I’m collecting all sorts of recipes too :D

      Reply

  9. Cindy — December 27, 2009 @ 7:31 pm

    Hi, what chicken stock do you use? I want to do this dish but it’s so cumbersome to make stock just for it.

    Reply

    • wiffy replied: — December 27th, 2009 @ 11:12 pm

      Hi Cindy, I used Heinz chicken stock (the box type) for this. I’m lazy to make my own stock too :P

      Reply

  10. Dee — January 10, 2010 @ 5:09 pm

    Oh, this is such a good idea! We love roast chicken cos it feels like EFFORT but it’s soooo easy… and you get stock too! Gotta try this sticky rice stuffing. Brilliant!

    Reply

    • wiffy replied: — January 11th, 2010 @ 9:15 am

      yes roast chicken looks difficult to make but in reality, its one of the simplest food to put in an oven. Hope you like the recipe :)

      Reply

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