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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. Simonne — June 30, 2011 @ 6:47 pm

    Hi,
    I would like to try this recipe using normal rice. So the rice should be cooked rice right?
    Thanks

    Reply

    • wiffy replied: — June 30th, 2011 @ 7:11 pm

      yep the stuffing is cooked rice :)

      Reply

  2. 9kisses — December 31, 2011 @ 8:30 am

    HI wiffy,

    Once again.. I love your blog! Haha.. I was brainstorming on what to cook for new year dinner and saw this!

    I just want to confirm with you-
    Does it mean that the glutinous rice will be somewhat cooked in step 3? glutinous rice will be kinda soft when I stuff it into the chicken?

    Reply

  3. Jessie Yeo — November 6, 2012 @ 1:25 am

    Can I do the same but use turkey instead?

    Reply

    • wiffy replied: — November 7th, 2012 @ 11:13 am

      Yup, you can, but as turkey is much bigger, I think it will need a longer roasting time than chicken. How I tell if poultry is cooked – insert a skewer in the thigh area, if the liquid is clear (no blood), then it’s done.

      Reply

  4. emily — December 1, 2012 @ 4:58 am

    Wiffy! You are AMAZING!! Certainly A MASTER CHEF -A Class of your own! I love your recipes! Only if I could cook *sigh* But I still enjoy your creations! Merry Xmas & a Very Happy & Successful New Year 2013 to you & your love ones :)

    Reply

    • wiffy replied: — December 1st, 2012 @ 1:35 pm

      Hi Emily, thanks for your kind words, though I think the credit goes to Chef Willin Low who created the recipe ;) Happy Holidays to you and your loved ones!

      Reply

  5. jol — January 5, 2013 @ 6:03 pm

    Hi all,

    I made this and it wasn’t too bad, but it looks nothing like the photo. Hope you can let me know what went wrong!

    -there was one of the black pepper like things on the skin
    -there was so much oil mixture left over I poured it into the roasting tray, but the lemon juice burnt. Was I not supposed to do tt?
    -the chicken was cooked, but the skin remained pale and was not crispy at all

    Reply

  6. jol — January 5, 2013 @ 6:07 pm

    Hi all,

    I made this and it wasn’t too bad, but it looks nothing like the photo. Hope you can let me know what went wrong!

    -there was no herbs on the skin
    -there was so much oil mixture left over I poured it into the roasting tray, but the lemon juice burnt. Was I not supposed to do tt?
    -the chicken was cooked, but the skin remained pale and was not crispy at all

    Reply

    • wiffy replied: — January 11th, 2013 @ 3:57 pm

      Hi jol sorry for my late reply.

      It sounds like the heat or cooking time may not be sufficient. Every oven is different (you can buy an oven thermometer to calibrate or you can adjust based on experiment). For example, you can increase the cooking time until the the chicken turns golden brown. Another reason is location of your wire rack. If your oven’s heat coils are, for instance, located on top, you should place the chicken on a rack closer to the heating coils, rather than all the way at the bottom.

      Reply

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