INGREDIENTS

8 Treasures Filling

2 tbsp Golden Fiesta Canola Oil

1 pc onion, finely chopped

3 tbsp ginger, finely chopped

2 garlic cloves, crushed

350 g white rice, cooked

1 pack (20g) UFC Meaty Funchow

1 can UFC Shiitake mushrooms (198g), drained and diced

3 tbsp Datu Puti Oyster Sauce

1 can (340g) water chestnuts, drained and diced

1 1/2 tbsp goji berries, chopped (optional)

4 tbsp spring onions, thinly chopped

1 whole chicken

2 tbsp Silver Swan Chinese Lauriat Light Soy Sauce

80 ml Shaoxing wine

100 ml water or chicken stock

PROCEDURE

1. Using a paper towel, clean the insides of the chicken (remove innards and excess blood), then set aside for later.
2. In a wok or wide pan, add Golden Fiesta Canola Oil and heat it up over medium heat, then saute onions, ginger, and garlic cloves for 2-3 minutes or until fragrant.
3. In the same wok/pan, add rice, UFC Meaty Funchow, Datu Puti Oyster Sauce, UFC Shiitake mushrooms water chestnuts, and goji berries. Toss and mix for 2-3 minutes or until all components are well combined/incorporate. Finish with spring onions, then set aside.
4. Open the chicken cavity and stuff the rice mixture inside the chicken, (set aside excess rice mixture). Close and secure the stuffing using toothpicks.
5. In a deep and pot/casserole dish, add Golden Fiesta Canola Oil and heat it up over medium high heat for 3 to 4 minutes. Once the oil hot enough, sear the chicken skin side down until golden brown.
6. In the same pot, add Silver Swan Chinese Lauriat Light Soy Sauce, Shaoxing wine, and water/chicken stock then bring this to a simmer. Cover and reduce the heat to low for 1 hour to 1 hour and 15 minutes.
7. Remove the chicken from the pot/casserole dish, then remove the rice filling from the chicken and transfer it into a bowl. Mix the pan juices from the pot to the rice and transfer everything to a serving platter.