Chicken Recipe: CHICKEN PARADISE



Ingredients:
1
whole
(1.2 kg) chicken, cleaned and pat-dried
1
tbsp
minced ginger
6
cloves
garlic, crushed
5
pc
(20 g) shiitake mushrooms, soaked in water then sliced
1/4
pc
chicken bouillon cube
1/2
cup
all-purpose cream
2
tsp
cornstarch, dissolved in 1 tsp water

STUFFING


1
pc
medium onion, chopped
1
tbsp
oyster sauce
1
cup
cooked malagkit rice
1-1/2
tbsp
butter
1
can
(234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1
stalk
leek, sliced

Procedure:
1
MAKE shallow cuts at the back and sides of chicken. Rub all sides including inside cavity with ginger and garlic. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/2 tsp pepper. Marinate in pineapple syrup for 30 minutes. Drain, reserve marinade.


2
STUFFING: Sauté onion, oyster sauce and rice in butter for 2 minutes. Add DEL MONTE Fresh Cut Pineapple Tidbits, leeks, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Mix well. Set aside.


3
STUFF the chicken with rice mixture. Seal opening by sewing or by using toothpick. Truss/ tie the chicken to hold the shape. Roast in turbo broiler at 169ºC for 40 minutes, turning once. Brush with 1 tbsp butter on the last 10 minutes of cooking. Transfer into casserole.


4
ADD drippings (collected from the bottom of broiler), marinade, mushrooms, bouillon and 3/4 cup broth or water. Simmer over low fire for 30 minutes, turning once. Season with salt to taste. Transfer chicken into platter. To the sauce, add all-purpose cream and cornstarch. Simmer until thick. Pour over chicken.


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