Time needed: 2 hours.

Makes: 4 – 6 servings

1 piece large whole chicken, deboned

2 liters warm water
1/3 cup salt
1/2 cup sugar
1/2 cup soy sauce
2 tablespoons vegetable oil

2 cups sticky rice
2 tablespoons shiitake mushrooms, sliced
2 pieces Chinese sausage
2 tablespoons raw peanuts
1 piece kamote
1/4 soy sauce
1/4 sugar
1/4 cup rice wine
5 pieces garlic cloves
1 piece onion
1/2 cup chicken stock
1 tablespoon sesame oil

Basting Sauce;
1 tablespoon ginger, grated
1 tablespoon garlic, chopped
1/4 cup soy sauce
1/4 cup sugar
1/2 cup broth
1/4 cup whiskey


  1. Prepare chicken

    Debone the chicken. For a full video on how to do this, check this video.

  2. Make brine

    In a bowl, mix together the brining ingredients until well combined and place the chicken to brine in the mixture for 2 hours to overnight.

  3. Saute aromatics

    In a pan over medium heat, saute garlic, Chinese sausage, shiitake, and kamote. Add soy sauce, rice wine, chicken stock, peanuts, and sesame oil. simmer uncovered for three minutes.

  4. Continue preparing the stuffing

    To the same pan, add sticky rice and mix. Continue cooking until the rice has turned opaque and shiny but not thoroughly cooked. Remove from the heat.

  5. Stuff chicken

    Spoon rice mixture into the chicken cavity, carefully pushing the filling into all the extremities and seal.

  6. Make basting sauce

    In a pan, saute the ginger and garlic until aromatic. Add soy sauce, broth, and sugar. Reduce until thick then mix in whiskey and turn off the heat.

  7. Roast chicken

    Place chicken in a preheated oven and cook chicken at 160 degrees Celsius for 45 minutes to 1 hour while basting occasionally.

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