Oriental Roasted Stuffed Chicken

Mongolian Roasted Stuffed Chicken Recipe with Mushrooms and Bok Choy

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

This Oriental Roasted Stuffed Chicken recipe is a delicious and flavorful dish that combines the rich flavors of Chinese mushrooms, shallots, garlic, and a savory marinade. The chicken is roasted to perfection, resulting in a juicy and tender main course that is sure to impress your guests.

History

This recipe draws inspiration from traditional Chinese cooking techniques, where marinating and stuffing poultry is a common practice. The combination of ingredients used in this recipe creates a unique and flavorful dish that is perfect for special occasions or family dinners.

Ingredients

1 large chicken, skin on, fat removed
2 cups ready-sliced dried Chinese mushrooms
2 bunches boiled baby bok choy
20 shallots, peeled and left whole
20 cloves garlic, peeled and left whole
MARINADE INGREDIENTS
0.5 cup red wine (any type)
2 tsp light soy sauce
3 tbsp honey
1 tsp salt

How to prepare

1. Soak the mushroom slices in water until they soften.
2. Keep the soaking liquid aside.
3. Loosen the skin of the chicken.
4. Rub the marinade under the skin, in the cavity, and over the skin.
5. Set aside a small amount of marinade for the gravy.
6. Tuck the sliced mushrooms under the skin of the chicken.
7. Preheat the oven to 200°C (fan assisted).
8. Place the chicken in a large roasting tin and loosely cover with foil. Roast for 30 minutes.
9. Reduce the heat to 150°C, add shallots and garlic to the roasting tin, and continue roasting uncovered for 20 minutes.
10. Test the chicken by piercing it with a skewer. If the juices run clear, the chicken is ready.
11. TO MAKE THE GRAVY: Pour out any excess oil from the roasting tin. Add a cup or so of mushroom water and the leftover marinade to the pan.
12. Heat the mixture through on the stovetop.
13. Taste and adjust the seasoning as needed.
14. Place the chicken on a serving plate and garnish with baby pak choy.

Variations

Substitute the Chinese mushrooms with shiitake mushrooms or button mushrooms for a different flavor profile.
Add diced vegetables like bell peppers or carrots to the stuffing for added texture and nutrition.

Cooking Tips & Tricks

Make sure to soak the dried Chinese mushrooms in water until they soften before using them in the recipe.

- Loosening the skin of the chicken and rubbing the marinade underneath will help infuse the meat with flavor.

- Roasting the chicken at a high temperature initially and then reducing the heat will help ensure that the meat cooks evenly and stays juicy.

- Testing the chicken with a skewer to check for doneness is a reliable method to ensure that it is cooked through.

Serving Suggestions

Serve the Oriental Roasted Stuffed Chicken with steamed rice or noodles for a complete meal.

- Garnish with fresh herbs or sliced green onions for added flavor and color.

Cooking Techniques

Roasting the chicken at a high temperature initially and then reducing the heat helps ensure even cooking and a juicy result.

Ingredient Substitutions

Use chicken thighs or drumsticks instead of a whole chicken for individual portions.

- Substitute the red wine with chicken broth or apple cider vinegar for a different flavor profile.

Make Ahead Tips

You can prepare the marinade and stuff the chicken ahead of time and refrigerate it until ready to roast.

Presentation Ideas

Serve the Oriental Roasted Stuffed Chicken on a platter garnished with fresh herbs and surrounded by the roasted shallots and garlic.

Pairing Recommendations

Pair this dish with a side of steamed vegetables or a fresh salad for a well-rounded meal.

- Serve with a glass of white wine or green tea for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

- Calories per serving: 300

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains soy and honey.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Oriental Roasted Stuffed Chicken recipe is a delicious and flavorful dish that is perfect for special occasions or family dinners. With a savory marinade, tender chicken, and a delicious stuffing of Chinese mushrooms, shallots, and garlic, this dish is sure to impress your guests. Serve with steamed rice or noodles and enjoy a taste of traditional Chinese cuisine at home.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Oriental Roasted Stuffed Chicken. It was a warm summer day, and I was visiting my friend Sally who had just returned from a trip to Asia. She had learned this recipe from a local chef during her travels and was eager to share it with me. As soon as she described the fragrant spices, tender chicken, and savory stuffing, I knew I had to try it for myself.

Sally and I spent the entire afternoon in her kitchen, gathering all the necessary ingredients and prepping the chicken. As we worked, she shared stories of her adventures abroad, describing the bustling markets, vibrant street food, and welcoming locals she had encountered along the way. It was clear that this recipe held a special place in her heart, and I couldn't wait to taste the results.

The key to this dish, Sally explained, was the marinade. A blend of soy sauce, ginger, garlic, and honey, it would infuse the chicken with a rich, complex flavor that would only deepen as it roasted. As we let the chicken marinate, we turned our attention to the stuffing – a mixture of fragrant jasmine rice, diced vegetables, and crunchy water chestnuts. The combination was both hearty and light, the perfect complement to the succulent chicken.

As we stuffed the chicken and tied it securely with kitchen twine, Sally shared more tips and tricks she had picked up from the chef. She emphasized the importance of basting the chicken regularly during cooking, ensuring that it stayed moist and flavorful throughout the roasting process. She also stressed the importance of allowing the chicken to rest before slicing, allowing the juices to redistribute and the flavors to meld.

Finally, it was time to pop the chicken in the oven and let it roast to perfection. As the aroma of garlic, ginger, and soy filled the kitchen, my mouth watered in anticipation. I could hardly wait to taste the finished dish, to savor the fruits of our labor and the memories of Sally's travels.

When the timer finally beeped, signaling that the chicken was done, we carefully removed it from the oven and let it rest on the cutting board. The skin was golden and crisp, the stuffing steaming and fragrant. I couldn't resist taking a bite right then and there, and as the flavors exploded on my tongue, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made this Oriental Roasted Stuffed Chicken countless times, adapting it to suit my own tastes and preferences. I have added a touch of spice with chili flakes, a hint of sweetness with pineapple chunks, and a burst of freshness with cilantro and lime. Each iteration has been a delight, a reminder of that fateful day in Sally's kitchen and the culinary journey it inspired.

As I write this, I can almost smell the chicken roasting in the oven, feel the warmth of the kitchen, and hear Sally's laughter as we worked side by side. This recipe has become more than just a dish – it is a connection to a dear friend, an homage to a faraway land, and a testament to the power of food to bring people together. And for that, I am eternally grateful.