Martin and I are both only children of Vietnamese parents who immigrated to America around the 1970s. I never had a so-called “traditional” Thanksgiving dinner with turkey and all the trimmings (and neither has he) but I remember that as I was growing up, I would pester my mom about it. Her compromise? A roast chicken. Looks the same, tastes better, and size-appropriate for our humble family of three. Now that we’ve become a combined family unit of 6, a turkey still doesn’t feel quite right, so this year, we decided to do a roast chicken using one of my favorite recipes from Martin Yan’s cookbook. Yup, that’s right – I grew up watching Yan Can Cook. And if Yan can cook, so can you! (Sorry, I couldn’t help it.)
All of the credit goes to my mom, and to Martin Yan for the inspiration. After a few years of following the recipe, then tweaking and tweaking again, she finally settled on a fantastic marinade this year that blew me away. It was really that good. No, I’m not biased at all – why would you say that?
Without further ado, here goes the recipe for preparing your own soy sauce and garlic marinated roast chicken with sticky rice stuffing, a Nom Nom Cat Thanksgiving.
1 whole chicken (3-5 lbs)
4 1/2 tablespoons oyster sauce
1 1/2 tablespoons thick soy sauce (it comes in a jar, not the liquid-y kind in the bottle)
5-7 cloves of garlic, finely chopped
1 1/2 tablespoons ginger, finely chopped
1/2 teaspoon white pepper
Sticky Rice Stuffing
1 tablespoon oil
2 links of lap xuong (Chinese sausage), diced
1 cup of dried shiitake mushrooms, diced
3 tablespoons dried shrimp, whole
1 1/2 tablespoons garlic, chopped
1/2 teaspoon white pepper
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce (or more, to taste)
1 teaspoon brown sugar
3/4 cup glutinous rice (gạo nếp)
1/4 cup green onions, chopped
1) Game plan – the night before you plan to serve the meal: prepare the marinade, let the chicken do its thing, and soak the sticky rice. In a medium sized bowl, mix together the ingredients for the marinade. Muddle the garlic a bit with the back of your spoon to really get the flavors out. Evenly drizzle over your cleaned and prepped chicken. I like to peel back the skin on the breasts and make sure some marinade soaks into the meat underneath. Let the marinade work its magic overnight in the refrigerator. In a large bowl, soak the sticky rice in enough warm water to cover the rice by at least an inch.
2) Game plan – 4 hours before dinner time: Soak the dried shiitake mushrooms in a bowl of warm water and the dried shrimp in a separate bowl of warm water. Let soak for 1 hour.
3) Game plan – 3 hours before dinner time: Prep the sticky rice stuffing. Drain the soaked mushrooms and shrimp; chop the mushrooms. In a large sauce pan, heat 1 tablespoon of oil on medium-high heat. Toss in the garlic and Chinese sausage. Fry until the cubes look toasty. Then add the mushrooms, shrimp, and seasonings. Stir to combine and add pepper to taste, keeping in mind that the rice will “dilute” the overall flavor. Drain the rice and add to the pan, cooking until the rice starts to turn brown and roasty-toasty. Mix in the green onions. At this stage, add one tablespoon of water and continue to cook on low heat until the rice becomes somewhat softened. Take the stuffing off the heat and let cool for a few minutes.
4) Game plan – 2 hours before dinner time: Preheat the oven to 375 degrees. A 4.5 lb chicken will take at least 1.5 hours to cook, possibly 2 hours. Stuff the sticky rice stuffing into the chicken’s cavity. Truss the cavity closed using long skewers, turkey trussing skewers, or put your arts & crafts skills to work with a little twine and stitching. Drizzle the remaining marinade over the top of the chicken.
Bake at 375 degrees for 1.5 to 2 hours, or until the dark meat juices run clear. Keep a watchful eye on the chicken and if it starts to darken too quickly, create a foil “tent” and loosely cover.
We hope you’ll enjoy our recipe for an Asian fusion holiday dinner. You can easily scale down the marinade (or follow the recipe and save the leftovers in a jar or reduce in a saucepan to drizzle over as a glaze) to accommodate smaller chickens, chicken parts (like boneless skinless chicken breast, if that’s your thing), cornish hens, etc. This meal always reminds me of Thanksgiving but the hearty, family-style nature of the roasted poultry is appropriate for any of the winter holidays (hint: just 5 days until Christmas!) or any time of the year really!
From our home to yours, we want to wish you all a very happy holiday and many good things to come in 2013!