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
| 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.
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.