Recipes - 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.