FREE RANGE CHICKEN STUFFED WITH RED RICE AND GINSENG
135 mins
4 people
Relatively Simple
Ingredients
- 1 free range whole chicken 1.8 kg
- 1 bunches green shallots, chopped
- 50g ginger, finely minced
- 2 cloves garlic, finely minced
- 50g doubanjiang (Sichuan broad bean paste)
- 20ml light soy
- 250gms red rice
- 50g Chinese red dates, soaked and chopped
- 2 fresh ginseng roots
Procedure
- Remove the skin of each chicken keeping it in one large piece.
- Remove the flesh from the chicken and mince coarsely.
- Cover the chicken bones with cold water and simmer for 1 hour.
- Drain the stock and reserve
- Wash the red rice well and cook for 45 minutes using the stock.
- Mix the chicken mince with the ginger, garlic, soy and doubanjiang.
- Mix the rice with the chopped dates.
- Lay out the skin, exterior side down and add the mince between.
- Flatten into a circle of mince in the middle of the skin and then add the rice
- Draw the skin up to the middle and form a tight poach, excluding as much air as possible.
- Tie tightly with kitchen twine and trim excess skin.
- Place the chicken into a Japanese style donabe and add the chopped ginseng to the pot.
- Place into a 160°C oven for 1 ½ hours.
Chef’s tip
A good butcher will debone and mince the meat for you.
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