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Ingredients
- Serves 4 people
1 whole chicken about 1.2 kg
1 large white onion sliced thick
2 medium size potatoes sliced
1 large carrot sliced
marinade:
6 tbsp kicap manis
2 garlic cloves grated/pounded
½ inch ginger grated/pounded
½ tsp black pepper
2 tbsp salt
2 tbsp vinegar
2 tbsp vegetable oil
stuffing:
200 g cooked day old jasmine rice
6 shiitake mushrooms (chopped)
100 g lotus root (roughly chopped)
150 g minced chicken
100 g raisins
1 onion diced
2 cloves garlic grated/pounded
1 inch ginger grated/pounded
1 tbsp salt
½ tsp cracked black pepper
2 tbsp sesame oil
Roasted Kicap Chicken with Asian Stuffing
Everybody loves my family recipe of Ayam Masak Kicap (chicken cooked in sweet soy sauce) so I drew inspiration for my festive Roasted Kicap Chicken with Asian Stuffing from these simple yet tasty local flavors. Additionally, when cooking chicken, I always like to incorporate vegetables and carbohydrates to make it a one pot meal that is both easy and wholesome. While this Asian stuffing consists of ingredients you may find in your nasi goreng (fried rice), it is super versatile and could include a combination of any ingredients you like. If you prefer to keep it simple, just season your rice with some salt, pepper and chopped garlic, but you can also add mushrooms and other vegetables to take the flavors to another level. Juicy chicken with a sticky sweet glaze and a savory stuffing, this mouthwatering dish is the perfect centerpiece for your holiday spread.
- Medium
- 10 min
- 90 min
- 10 min
- 3 steps
- 22 Ingredients
- Medium
- 3 steps
- 22 Ingredients
- 10 min
- 90 min
- 10 min
Instructions
-
Marinate the chicken
- In a bowl, add in kicap manis, grated garlic & ginger, black pepper and salt, vinegar with some vegetable oil and mix until combined.
- Make sure your chicken is patted down dry before pouring the marinate all over the skin and cavities of the chicken.
- Set aside to marinate for about 10 to 15 minutes.
- Pre-heat oven to 180°c
-
Make the stuffing
- Place the rice in a bowl.
- Add in chopped mushrooms, chopped lotus root, chopped onion, grated garlic, grated ginger, minced chicken, sesame oil and season with salt, pepper and fold mixture and combine.
- Next, stuff the cavities of the chicken with the stuffing before tying the legs together with some butcher string.
-
To roast the chicken
- In a roasting pan, place sliced onions, potatoes and carrots on the bottom of the pan and sprinkle some salt and pepper.
- Next, place the chicken on top of the onions. Cover with a foil.
- Roast the chicken for about 1 hour 30 minutes and basting every 20 minutes with any extra marinade.
- Take off the foil for the last 20 minutes of the cooking process to get the skin nice and brown.
| To ensure that your chicken is cooked, do poke it with a sharp end of a knife near the thigh area and check and see if the juices that flow runs clear. If it runs bloody, means your chicken is not cooked just yet and put it back in the oven for a few more minutes.
Plate and Serve!
Once the chicken is cooked, let it rest for about 5 minutes before you start carving the chicken. Serve it with some sambal and steaming white rice or noodles.
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Ingredients
- Serves 4 people
-
1 whole chicken about 1.2 kg
-
1 large white onion sliced thick
-
2 medium size potatoes sliced
-
1 large carrot sliced
-
marinade:
6 tbsp kicap manis
-
2 garlic cloves grated/pounded
-
½ inch ginger grated/pounded
-
½ tsp black pepper
-
2 tbsp salt
-
2 tbsp vinegar
-
2 tbsp vegetable oil
-
stuffing:
200 g cooked day old jasmine rice
-
6 shiitake mushrooms (chopped)
-
100 g lotus root (roughly chopped)
-
150 g minced chicken
-
100 g raisins
-
1 onion diced
-
2 cloves garlic grated/pounded
-
1 inch ginger grated/pounded
-
1 tbsp salt
-
½ tsp cracked black pepper
-
2 tbsp sesame oil
Nutrition
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