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Debone the chicken.
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.
In a pan over medium heat, sauté garlic, Chinese sausage, shiitake, and kamote. Add soy sauce, rice wine, chicken stock, peanuts, and sesame oil. simmer uncovered for three minutes.
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.
Spoon rice mixture into the chicken cavity, carefully pushing the filling into all the extremities and seal.
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.
Place chicken in a preheated oven and cook chicken at 160 degrees Celsius for 45 minutes to 1 hour while basting occasionally.
Ingredients
Directions
Debone the chicken.
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.
In a pan over medium heat, sauté garlic, Chinese sausage, shiitake, and kamote. Add soy sauce, rice wine, chicken stock, peanuts, and sesame oil. simmer uncovered for three minutes.
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.
Spoon rice mixture into the chicken cavity, carefully pushing the filling into all the extremities and seal.
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.
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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