Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas.
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, seasoned mochi sticky rice stuffed roast chicken for christmas. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook seasoned mochi sticky rice stuffed roast chicken for christmas using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas:
- {Make ready of Whole chicken.
- {Take of Salt and olive oil.
- {Take of Consommé soup stock.
- {Make ready of i recommend fragrant vegetables such as red bell pepper Vegetables to roast the chicken with (red bell pepper, onion, celery, cabbage, carrot).
- {Prepare of Seasoned Mochi Sticky Rice.
- {Get of Mochi Sticky Rice.
- {Get of cm Carrot.
- {Make ready of Dried shitake mushrooms.
- {Get of Dried shrimp.
- {Get of The juice from the rehydrated shiitake mushrooms.
- {Make ready of each Soy sauce, Mirin, Sake.
- {Take of Dashi stock granules.
Instructions to make Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas:
- Rub salt on skin of the chicken and the inside and let it rest for 2 hours. Pat dry any moisture..
- 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..
- 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..
- Place the chicken on a baking sheet breast-side up, and put the vegetables around..
- Roast in a preheated 230℃ oven for 80 minutes. Baste the chicken occasionally with the pan juices from the vegetables!.
- After 30 minutes, pour consommé soup stock over the chicken to make crispy skin!.
- Baste the chicken with pan juices will give a shine to the chicken..
- It will be more delicious if you use 7:3 sticky rice: regular rice ratio for the seasoned rice..
- Wiping the chicken's moisture off with white wine will eliminate any odor that chicken has..
- 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..
- 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)..
- Looks pretty with a ribbon. I recommend roasting apples with it too!.
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