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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