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Seasoned Mochi Sticky Rice Stuffed Roast Chicken For Christmas Recipe

Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas Recipe
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Serving : 4
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Prepare the ingredients before making Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas in your home. Then, follow these steps below to serve Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas for your family or friends.

Ingredients: Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas

  • 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)
  • Seasoned Mochi Sticky Rice
  • 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

How to Make Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas in your home by yourself.

    Step 1
  • Rub salt on skin of the chicken and the inside and let it rest for 2 hours. Pat dry any moisture.
  • Step 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.
  • Step 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.
  • Step 4
  • Place the chicken on a baking sheet breast-side up, and put the vegetables around.
  • Step 5
  • Roast in a preheated 230℃ oven for 80 minutes. Baste the chicken occasionally with the pan juices from the vegetables!
  • Step 6
  • After 30 minutes, pour consommé soup stock over the chicken to make crispy skin!
  • Step 7
  • Baste the chicken with pan juices will give a shine to the chicken.
  • Step 8
  • It will be more delicious if you use 7:3 sticky rice: regular rice ratio for the seasoned rice.
  • Step 9
  • Wiping the chicken's moisture off with white wine will eliminate any odor that chicken has.
  • Step 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.
  • Step 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).
  • Step 12
  • Looks pretty with a ribbon. I recommend roasting apples with it too!
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