Glutinous Stuffed Chicken

[Chicken]

• 1 whole chicken - head and butt removed, rinsed and pat dry

• 1tbsp dark soy sauce

• 1tbsp light soy sauce

• 1tsp salt

• 1tsp oyster sauce
  

[Stuffing]

• 1 cup glutinous rice - soaked for 2hrs

• 1tsp oyster sauce

• 1tsp dark soy sauce

• 3 garlic cloves - chopped

• 2 shiitake mushroom - soaked and sliced

• Shallot oil

[Braising Broth]

• 4 shiitake mushroom - soaked and sliced, reserve soaking liquid*

• 2 shallots - peeled and sliced

• 3 garlic cloves - peeled and chopped

• 2 ginger slices

• *150ml mushroom soaking liquid

• 300ml bone stock / any other stock

• 150g pork tendon

• 1tbsp oyster sauce

• 1tbsp rock sugar

• 2 cubes fermented beancurd (豆腐乳)

[Steps]

1. Preheat oven 180degC.

2. Stuffing: Saute soaked glutinous rice with garlic and mushroom in shallot oil till fragrant.

3. Add in oyster sauce and dark soy sauce, mix well.

4. Steam rice mixture on high till cooked, about 12mins.

5. Chicken: Mix all ingredients together and roast chicken 40mins. Baste it with the excess marinade once every 10mins.

6. Braising Broth: In a large claypot, saute mushrooms, shallots, garlic and ginger till fragrant. Add in soaking liquid, stock, oyster sauce, rock sugar and fermented beancurd. Mix well and let simmer.

7. When both chicken and rice are cooked, stuff rice into the chicken’s cavity. Place chicken into braising broth and let simmer covered for 20mins.

8. Add in tendon and let simmer covered for another 30mins.
   

Adapted from: https://www.instagram.com/p/CJ_BmihpzNz/?igshid=g49tarv6vga0