The holidays and nearing and we're all dreaming about what to plate for our family and friends. Here at Kemushi, we love a good traditional inspiration and sprinkle it with some innovation! Who doesn't love sticky wings and steamed chicken glutinous rice? So, we came up with this roast chicken recipe that is packed full of rich, umami flavors of Kemushi’s sauces, making it a unique fusion dish. The sticky rice stuffing soaks up the savory jus for a mouthwatering side.
Ingredients
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- Salt and white pepper to taste
- 2 tbsp olive oil
- Toothpicks for pricking the skin and sealing the chicken cavity (or string)
For the Kemushi Unagi Glaze:
- 1/4 cup Kemushi Unagi Sauce
- 1 tbsp Kemushi Sushi Vinegar
- 1 tsp grated ginger (optional for extra depth)
For the Sticky Rice Stuffing:
- 1 cup sticky rice (glutinous rice), rinsed and soaked for at least 1 hour
- 1 cup chicken stock or water
- 1/2 cup shiitake mushrooms, diced
- 1/4 cup green onions, chopped
- 1 tbsp sesame oil
- 1 tbsp Kemushi Umami Soy Sauce
- Salt and white pepper to taste
Instructions
1. Prepare the Sticky Rice Stuffing:
- Drain the soaked rice and place it in a medium pot with 1 cup of chicken stock.
- Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 10-12 minutes until rice is tender and liquid is absorbed.
- Once cooked, stir in the diced mushrooms, green onions, sesame oil, and Kemushi Umami Soy Sauce. Adjust salt and pepper to taste. Set aside.
2. Prep the Chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry with paper towels, prick several holes all over with the toothpick to allow the glaze to full seep into the chicken.
- Rub with olive oil, salt, and pepper.
- Stuff the chicken cavity with the prepared sticky rice mixture, packing it in gently.
- Using a few toothpicks or string, carefully seal the cavity by pulling in the excess skin and pin/tie it in place.
3. Make the Kemushi Unagi Glaze:
- In a small bowl, mix Kemushi Unagi Sauce with Kemushi Sushi Vinegar and grated ginger.
- Set aside for glazing the chicken during roasting.
4. Roast the Chicken:
- Place the chicken in a roasting pan and put it in the preheated oven.
- Roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting the chicken with the Kemushi Unagi glaze every 20-30 minutes for a caramelized, sticky finish.
- If the glaze begins to darken too quickly, loosely cover the chicken with foil.
5. Serve:
- Let the chicken rest for 10-15 minutes before carving.
- Scoop out the sticky rice stuffing, now rich with chicken jus, and serve alongside the chicken.
- Drizzle any remaining Kemushi Unagi glaze over the chicken for an extra layer of umami.
We hope you love this recipe as much as we do! Itadakimas 🫶🏼