Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, seasoned mochi sticky rice stuffed roast chicken for christmas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook seasoned mochi sticky rice stuffed roast chicken for christmas using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Seasoned Mochi Sticky Rice Stuffed Roast Chicken for Christmas:
- Make ready 1 4/5 kg Whole chicken
- Take 1 Salt and olive oil
- Take 200 ml Consommé soup stock
- Make ready 1 i recommend fragrant vegetables such as red bell pepper Vegetables to roast the chicken with (red bell pepper, onion, celery, cabbage, carrot)
- Take Seasoned Mochi Sticky Rice
- Get 350 grams Mochi Sticky Rice
- Get 4 cm Carrot
- Make ready 3 Dried shitake mushrooms
- Get 1 tbsp Dried shrimp
- Get 100 ml The juice from the rehydrated shiitake mushrooms
- Prepare 1 tbsp each Soy sauce, Mirin, Sake
- Get 1 tsp Dashi stock granules
Steps 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!
So that is going to wrap this up for this special food seasoned mochi sticky rice stuffed roast chicken for christmas recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
