Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas

Name: Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas
Yield: 4 servings
Cuisine: American
Ingredients: 1 4/5 kg Whole chicken; 1 Salt and olive oil; 200 ml Consommé soup stock; 1 i recommend fragrant vegetables such as red bell pepper Vegetables to roast the chicken with (red bell pepper, onion, celery, cabbage, carrot); 350 grams Mochi Sticky Rice; 4 cm Carrot; 3 Dried shitake mushrooms; 1 tbsp Dried shrimp; 100 ml The juice from the rehydrated shiitake mushrooms; 1 tbsp each Soy sauce, Mirin, Sake; 1 tsp Dashi stock granules

cookpad.japan @cookpad_jp

I came up with this recipe to enjoy chicken, vegetables and rice all at the same time. It was for my husband, who wanted to "eat a whole chicken!"

I thought seasoned mochi sticky rice would be lighter than pilaf since it doesn't use any butter.

It will be delicious if you rub the chicken with herbs and garlic. You can make delicious salad, soup and sandwich with the leftovers!
Please adjust the baking time and temperature according to the size of your chicken and the oven. Cover with aluminum foil if the chicken is browning too much. Recipe by perthlove3

I came up with this recipe to enjoy chicken, vegetables and rice all at the same time. It was for my husband, who wanted to "eat a whole chicken!"

I thought seasoned mochi sticky rice would be lighter than pilaf since it doesn't use any butter.

cookpad.japan @cookpad_jp

I came up with this recipe to enjoy chicken, vegetables and rice all at the same time. It was for my husband, who wanted to "eat a whole chicken!"

I thought seasoned mochi sticky rice would be lighter than pilaf since it doesn't use any butter.

I came up with this recipe to enjoy chicken, vegetables and rice all at the same time. It was for my husband, who wanted to "eat a whole chicken!"

I thought seasoned mochi sticky rice would be lighter than pilaf since it doesn't use any butter.

Saved

Ingredients

4 servings

1 4/5 kgWhole chicken
1Salt and olive oil
200 mlConsommé soup stock
1i recommend fragrant vegetables such as red bell pepper Vegetables to roast the chicken with (red bell pepper, onion, celery, cabbage, carrot)
Seasoned Mochi Sticky Rice
350 gramsMochi Sticky Rice
4cm Carrot
3Dried shitake mushrooms
1 tbspDried shrimp
100 mlThe juice from the rehydrated shiitake mushrooms
1 tbspeach Soy sauce, Mirin, Sake
1 tspDashi stock granules

Saved

Steps

1

Rub salt on skin of the chicken and the inside and let it rest for 2 hours. Pat dry any moisture.
2

Combine 1 cup of mochi sticky rice, finely chopped carrots, dried shitake mushroom, dried shrimp, the juice from the rehydrated shiitake mushrooms and all the seasoning ingredients and cook with a bit less water than usual.
3

Stuff the cooked rice into the chicken, close it with toothpicks, and tie the legs with a twine. (Tying is optional) Brush the chicken with olive oil.
4

Place the chicken on a baking sheet breast-side up, and put the vegetables around.
5

Roast in a preheated 230℃ oven for 80 minutes. Baste the chicken occasionally with the pan juices from the vegetables!
6

After 30 minutes, pour consommé soup stock over the chicken to make crispy skin!
7

Baste the chicken with pan juices will give a shine to the chicken.
8

It will be more delicious if you use 7:3 sticky rice: regular rice ratio for the seasoned rice.
9

Wiping the chicken's moisture off with white wine will eliminate any odor that chicken has.
10

To check whether chicken is cooked perfectly, check for a crispy golden brown skin, the chicken pushes back when you poke it, and it will release a clear juice when you insert a skewer.
11

You can preheat the oven to 250℃ and lower to 230℃ to roast the chicken (since the oven temperature lowers when you put the chicken in).
12

Looks pretty with a ribbon. I recommend roasting apples with it too!