Wednesday, July 27, 2011

Roast Chicken with Glutinous Rice

I saw a small segment of the repeat telecast of  "Ladies' Nite", where the hosts and the guest chef were preparing  (... already eating their) roast chicken with glutinous rice stuffing.  It looks very delicious and I thought this will make a wonderful one-dish meal for a weekend lunch.  

Since I missed out most of the show, I went online and found the recipe here.  I made some changes to the recipe, for instance, the recipe calls for 1/3 cup of glutinous rice (soaked in water overnight).  "Mmmm.... 1/3 cup only .... dun know fill which part of my stomach ...?"  After all the time, efforts and ingredients that you spent, it makes sense to prepare a bigger portion and save the extra for another day's breakfast.  I have also added some carrots and sweet potatoes to be roasted together with the chicken.  

1 chicken, about 1.4 - 1.5kg, clean thoroughly and remove innards

Marinate for chicken:
1 tbsp oyster sauce
1 tsp sesame oil 
1 tbsp grated ginger & its juice
Pinch of salt

1 to 2 tbsp melted butter + 1 tsp dried mixed herbs (to rub all over chicken before roasting)

Glutinous rice stuffing
1 and 1/3 cup glutinous rice, soak in water for 5 hours and drain (or cook more and keep the excess for breakfast)
1 Chinese sausage, sliced 
3 Chinese mushrooms, 
soak in water, squeezed out liquid, finely sliced
2 tbsp dried shrimp, soak in water, chopped
3 to 4 cloves shallots, sliced 
2 cloves garlic, chopped
2 tbsp soy sauce
Pinch of salt to taste 

Roast vegetables:
Parboiled vegetables: 1 carrot, 1 sweet potato (cut into chunks and boil briefly to soften)
Other vegetables:  1 onion, cut in big chunks ; 3 cloves of garlic, whole

Side vegetables: Blanched Shanghai greens (stem portion only)

1) Marinate the chicken for at least 4 to 5 hours, or overnight (chill in the fridge).

2) Heat some oil in the wok and fry the shallots till golden brown.  Drain and set aside.

3) With remaining oil in wok, fry the sausage to "expel" some oil from the sausage.  Push the sausage to one side, add in the mushrooms and fry till fragrant.  Push to one side together with the sausage.  Add the dried shrimp and garlic and fry till fragrant.  Add in the glutinous rice, soy sauce, pinch of salt and stir well to combine.  Add just enough liquid (from the water used for soaking the mushrooms/shrimps) to ensure the rice is damp.  Stir in the fried shallots.
4) Transfer the glutinous rice filling to a steamer and steam on moderate-high heat for about 20 to 30 minutes (check after 20 minutes, if rice grain is still hard, sprinkle a little water on the rice and steam for another 10 to 15 minutes).

5) Let the glutinous rice filling cool down before stuffing it into the chicken.  Seal the chicken cavity with some toothpicks. Rub the melted butter & dried herbs all over the chicken. 

6) Toss the parboiled vegetables, onions and garlic together with 1/2 tbsp oil and a dash of pepper.  Arrange them on the roasting pan.  Place the stuffed chicken on top of the vegetables (breast side up).

7) Roast the chicken and vegetables in a preheated oven of 220C for about 30 minutes.  Remove, turn the chicken to the other side (breast side down), baste with some of its juice, and roast again at reduce temperature of 200C for 15 minutes.  Remove, turn the chicken again (breast side up), baste and roast for a further 15 minutes.

8) Remove the chicken, let it rest for 15 minutes before serving.



  1. Your roasted chicken and glutinuous rice looked so delicious and yummy. Thanks for the recipe as I must cook one of these days as it looks so tempting. Theresa

  2. I will definitely like this ! I like glutinous rice a lot, this sound so tasty.

  3. Hi, I am interested in this recipe but I would like to know the texture of the glutinous rice after roasting....will it be soggy or still as firm as when we first stuff the chicken? I hope you could reply the soonest possible and I thank you in advance. Btw I am a silent follower of your blog and love all your postings.

    1. You need to steam the glutinous rice first before stuffing it into the chicken. After roasting (rice inside chicken), the rice will remain soft. There will be excess stuffings, just serve along with roast chicken.


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