I gave myself too much this time. It’s kind of elaborate and I just knew that it was going to take a long time but I also knew that the ending result would be super delicious and awesome.
For the Sticky Rice Stuffing
- 2 Chinese preserved sweet sausages, sliced
- 1 cup dried shiitake mushroom, soaked in water
- 1 TBS ginger, chopped
- 1 garlic clove, chopped
- 2 TBS canola oil
- 1 TBS dark soy sauce
- 2 TBS soy sauce
- 2 cups sticky rice
- 2 cups chicken stock
Soak the sticky rice and the dry shiitake in water ahead of time. Reserve ½ cup of the mushroom soaking liquid to cook the rice.
In a large pan, add canola oil and stir-fry the Chinese sausage slices and shiitake mushroom slices. Add the chopped garlic and ginger and keep stirring until fragrant. Add the drained sticky rice to the mixture and add the dark soy sauce and regular soy sauce. Add the chicken stock and the ½ cup mushroom liquid and bring to a boil, stirring occasionally.
Cover and cook until the liquid is absorbed. Let it cool until ready to use.
For the Baby Chicken with Soy-Vodka Glaze
- 2 Cornish/game hens
- ½ cup kosher salt
- 1¼ cup sugar
- ½ cup ginger, chopped
- Black pepper, to taste
- 1 cup soy sauce
- ¼ cup vodka
- 4 garlic cloves, peeled and smashed
- Canola oil, for brushing
Combine the salt and ¼ cup sugar in a large container with 4 cups of cold water to dissolve. Add the chickens and marinade for 30 minutes at room temperature.
Preheat the oven to 450ºF. Drain the chickens and pat dry. Season the bird’s cavity with salt and pepper, stuff with the cooled sticky rice stuffing and truss it or at least tie up the legs.
Combine the ½ cup ginger with the soy sauce, vodka, the remaining 1 cup of sugar, and the garlic in a saucepan and bring to boil. Put the chickens on their back, baste them with the soy-vodka mixture, and put pan in the oven.
Roast for 45 minutes, basting every 10 minutes with the soy glaze, until dark brown. A thermometer inserted into its thigh should read 155ºF. Remove the bird from the oven and let it rest for a few minutes before carving. Serve with pan juices.
*Adapted from Zen Can Cook.