| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Eastwest |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole Chicken – (5 to 6 lbs); washed, and |
|
|
Patted dry; (preferably organic) |
| 2 1/2 |
c |
Cooked calrose/sushi rice |
| 1 |
tb |
Canola oil |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced ginger |
| 1/2 |
c |
Sliced scallions |
| 1 |
|
Jalapeno; minced |
|
|
(or 2 serrano chiles) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Scallion oil; for garnish |
|
|
=== SCALLION OIL === |
| 2 |
bn |
Scallions; green part only |
| 1 |
c |
Spinach leaves |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
c |
Canola oil |
INSTRUCTIONS
Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper.
Place chicken, breast-side up, in the oven and cook for about 25 minutes or
until golden brown. May have to rotate the chicken for even coloring. As
chicken is cooking, in a saute pan, add a little oil and quickly brown the
garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice
should end up a bit sticky. Check for seasoning. When chicken is fully
browned, stuff with rice and turn the oven down to 300 degrees. Cover with
foil to prevent burning. Chicken will take another 45 to 55 minutes.
Chicken is done when one can move the wing back and forth with great ease.
Allow chicken to rest for 10 minutes before serving. SCALLION OIL: In a pot
of boiling, well salted water, blanch scallion and spinach for 30 seconds
and shock in ice bath. Squeeze out water and place in blender cup with salt
and sugar. With blender on high speed, add canola oil in a steady stream.
Blend for 5 minutes until cup gets slightly warm. This oil may be done a
day in advance and will keep in the refrigerator for at least 1 week. This
recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A03)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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