This recipe is best with
Recipe Ingredient
- 1 chicken (approx. 1.5kg, cleaned and wiped dry)
- 25g butter (melted for basting)
- Seasoning for chicken (A) combine:
- 1/2tsp pepper
- 1tsp Chinese Five Spice powder
- 1tsp salt
- 1tsp Lea & Perrins sauce
- Filling:
- 1tbsp oil
- 1tbsp butter
- 1tsp chopped garlic
- 1tbsp chopped big onions
- 100g fresh chestnuts (shelled)
- 50g carrot (diced)
- 1 potato (diced)
- 75g button mushrooms (diced)
- 2 slices day-old white bread (crust removed and diced)
- 1 egg (lightly beaten)
- Seasoning for filling:
- 1tbsp light soy sauce
- 1/4tsp pepper
- 1tsp sugar
- Dash of ground black pepper
- Glaze for chicken (combine):
- 1/2cup water
- 2tbsp vinegar
- 2tbsp maltose
Instructions
- Rub chicken inside and out with combined seasoning (A). Hang the bird in an airy place to dry.
- Parboil potatoes and chestnuts until tender. Simmer carrots in boiling water until soft. Drain.
- Saute garlic and onions in melted butter and oil till fragrant. Add button mushrooms, cooked chestnuts, potatoes and carrots. Mix in seasoning and stir-fry well. Dish out to cool slightly.
- Add breadcrumbs and beaten egg. Mix well.
- Stuff filling into cavity of chicken. (Do not pack too much filling or the skin may burst during cooking.) Secure the opening with two or three cocktail sticks or sew up with thick thread.
- Bring the combined glaze ingredients to a low boil for five to l0 minutes. Leave aside to cool completely. Brush chicken evenly with cooled glaze mixture.
- Place chicken on a roasting tray, breast side down, brush lightly with melted butter and roast in a preheated oven at 190ºC for 30 to 35 minutes.
- Remove tray from oven and turn the bird breast side up. Brush with glaze and roast for 10 minutes. Remove tray from oven and brush bird with melted butter and glaze then continue to roast for a further 50 to 60 minutes or until cooked through.
