Best Roasted Chicken With Fried Rice Stuffing And Scallion Oil Recipes

ROASTED CHICKEN WITH STICKY RICE

Steps:

• Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
• Combine the shallot, garlic, 1 1/2 tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
• Cook the sticky rice.
• Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
• Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
• Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don't want to overcook the chicken.
• Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

ROASTED CHICKEN WITH BASIL-RICE STUFFING

Steps:

• In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

SCALLION OIL

Steps:

• Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
• Make sure to choose very fresh, very green scallions for the best flavor and color.

ROASTED CHICKEN

Steps:

• Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.

STICKY RICE WITH ROAST CHICKEN AND SCALLION OIL

Steps:

• Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
• Dump the rice into a colander and rinse under cold running water. Give the colander a few shakes to expel extra water and then return the rice to the bowl. Toss the rice with the salt.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
• Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and that you are not burned by the steam. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot. (The rice may be steamed up to 2 hours in advance and left at room temperature. Before serving, resteam it until hot.)
• To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat. It doesn't need to be piping hot, just soft and juicy. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken. Serve with the condiments. Eat with chopsticks or a fork.