Hainanese Rice Stuffed Chicken: Adding a Singaporean Spin on a Classic Chinese DishApril 9, 2014
One of the dishes I always look forward to ordering at a Chinese restaurant, when the occasion calls for it, is the Stuffed Chicken. It’s one whole bird cooked and stuffed with sticky rice, Chinese ham, mushrooms, water chestnuts, and other ingredients that you would expect in Chinese cuisine. You could almost look at it as the Asian version of the American Thanksgiving Turkey.
In our version of Stuffed Chicken, we introduced some Singaporean flavors by using a Hainanese Chicken Rice mix. This means we didn’t have to cook the Hainanese rice the traditional, more difficult, way. Instead, we used a sachet of McCormick’s Hainanese Rice Cooker, which saved us a ton of time and effort.
This Hainanese Rice Stuffed Chicken is the perfect dish to bring or serve at any large gathering, be it a party or a more formal dinner. It’s a definite crowd pleaser. So what’re you waiting for? Time to bring out the ginger sauce.
Hainanese Stuffed Chicken Rice
Total Time: 90 minutes
Yield: 12 servings
- 2 whole chickens
- 1/4 cup ginger, chopped
- 1/2 cup spring onions
- 6 tbsps rock salt
- 1 McCormick Hainanese Rice Cooker mix (1 sachet cooked with rice)
- Cook the rice with the Hainanese mix as directed on its packaging. Once done, set it aside to cool slightly.
- Pound the ginger, spring onions, and rock salt together.
- Divide the ginger mixture into two equal parts. Rub the paste all over the outside and inside the cavities of each chicken.
- Divide the cooked rice into two equal parts as well and stuff inside each chicken’s cavity.
- Bake the chicken in a preheated 375° F oven for 1 hour and 20 minutes or until the juices come out clear when poked in the thigh area (thickest part)
- Serve and enjoy!