Salt Baked Chicken Stuffed with U.S. Calrose Rice
U.S. Shokaku Rice Stuffing
30ml oil
2 shallots, chopped
20g dried shrimp, chopped
100g Chinese sausage, diced
100g king mushroom, diced
20g soya sauce
10g oyster sauce
1tbsp Chinese hua tiao chiew
5g white pepper powder
5g sesame oil
500ml chicken stock
500g U.S. Shokaku Premium Musenmai Rice
Baked Chicken
1 sakura chicken
2tsp salt
1tbsp soya sauce
½tbsp dark soya sauce
1tbsp ginger jus
½ tsp five spiced powder
2tbsp Chinese hua tiao chiew
2 lotus leaves
oil, for brushing
Salt Crust
1kg rock salt
1kg fine salt
3 egg white, whipped
U.S. Shokaku Rice Stuffing
1. In a pan, add oil, shallots, dried shrimp, Chinese sausage, king mushroom and sauté over high heat till aromatic. Add in soya sauce, oyster sauce, Chinese hua tiao chiew, pepper powder, chicken stock and U.S. Shokaku Premium Musenmai Rice and sauté over high heat until chicken stock is fully absorbed by U.S. Shokaku Premium Musenmai Rice. Stir in sesame oil and mix well. Set aside.
Baked Chicken
2. Add salt, soya sauce, dark soya sauce, ginger jus, five spiced powder and Chinese hua tiao chiew to a pot and mix well. Add chicken to pot and allow marinating for 4 hours. Remove chicken from marinade and transfer to baking pan. Place baking pan in chiller for 1 day.
3. Remove chicken from chiller. Add U.S. Shokaku Rice stuffing into chicken. Seal the chicken opening with a bamboo stick. Using a butcher string, tie both chicken legs together. Brush chicken with oil and wrap with lotus leaf. Set aside.
Salt Crust
4. Add all ingredients to a mixing bowl and mix well. Cover wrapped chicken fully with salt crust. Preheat oven at 140˚C. Put chicken into oven and bake for 2 hours. Crack the salt crust and serve immediately.
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