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Treasures Stuffed Roast Chicken

 

I had wanted to make this dish when I was away in Indy past couple months but couldn’t get the main ingredients which is Pacific Clams and dried scallops as the latter is what would give the gravy the wholesome flavour that this dish needs!  So now that I’m back home, I hastily made it as the mere thought of wanting to make it had me craving for it so bad ;-p

Our *filled-with-goodness* Roast Chicken dinner last night … simply yum-yum-yummeh 😉

In my “jet-lagged” haste, totally slipped my mind to take pics of ingredients I used and managed to just take a pic of the can which the Pacific Clams come in!

I should have de-boned the main body of the chicken but I didn’t and merely filled the bone-in cavity with the stuffing and it still works out well ….no ‘wahala’ as the Nigerians would say 😉

Perfectly stuffed with all the treasures ….now secure the opening …I did so with some toothpicks … and blanch the chick in Condiment B

The beautiful golden Bird straight out of the oven!

The Golden Bird slit opened to reveal all the treasures …. absolutely a *filled-with-goodness* birdie that is simply scrumptious and flavoursome 😉

RECIPE

Ingredients:

A

1 whole chicken (debone main body) 

10 dried scallops, soaked

15 cloves deep fried garlic

B

1 can pacific clams, drained & reserve liquid

6 dried Shitake mushrooms, soaked, drained & sliced and reserve liquid

30g white fungus, soaked

30g black fungus, soaked

Condiments:

A

2 Tbsp oyster sauce

4 tsp chicken stock granules

½ tsp sugar

½ tsp salt 

dark soya sauce, as needed

B

8 cups water

6 Tbsp light soya sauce

4 Tbsp Shaoxing wine

1 Tbsp red rose wine

Methods:

  • Pre-heat oven to 180ºC
  • Marinade deboned chicken with some salt and Shaoxing wine
  • Mix reserved liquid from pacific clams, mushrooms & dried scallops in a pot and braise dried scallops in it until soft
  • Drain and set scallops aside and divide liquid into 2 separate portions
  • Put a portion of the liquid in a small saucepan over medium flame, mix in condiment A and ingredients B, stir to mix and bring to a boil then add enough cornflour mixed with water to thicken the gravy .. this is the stuffing for the chicken … gravy & all
  • Carefully scoop the stuffing into the cavity of the chicken
  • Seal opening with a wooden skewer, toothpicks or needle …whichever is your preference
  • Bring condiment B to a slow boil and blanch chicken, remove and drain
  • Bake chicken in a heat-proof casserole dish in the pre-heated oven for 90 minutes
  • While chicken is baking, add some condiment seasoning to the other portion of the liquid set aside earlier and thicken with some cornflour mixed with water to get a nice gravy
  • Remove chicken from oven, slit the breast of the chicken down the middle of the bird to reveal all the  stuffed ‘treasures’ and pour prepared gravy all over the bird
  • Serve up on a platter surrounded with some stir-fried spinach (latter is optional)

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