Preparation time: 50 minutes
Servings: 4
Bring an Asian touch to your Sunday roasted chicken by marinating it in Chinese wine and stuffing it with glass noodles!
INGREDIENTS
- 1 whole chicken (1.3kg – 1.5kg)
Marinade:
- 30ml Shaoxing cooking wine
- 2 garlic cloves
- 2 cm ginger
- 2 Tbsp salt
Filling:
- 200g glass noodles
- 1 pack coriander
- 3 twigs of Thai basil
- 2 garlic cloves
- 3 lemongrass stalks
Sauce mix:
- 3 Tbsp fish sauce
- 3 Tbsp lemon juice
- 2 Tbsp light soy sauce
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- Pepper and salt
Tools:
- 1 satay stick
PREPARATION
Cut the garlic and ginger into small pieces. Wash the chicken and dry it with a towel. Mix the garlic, ginger, cooking wine and salt in a small bowl. Use this mixture to rub the chicken on the outside and on the inside. Marinate the chicken at least one entire day in the fridge.
Take the chicken out of the fridge, 30 minutes prior to further cooking. Prepare the sauce mix in a bowl. Soak the glass noodles for 20 minutes in warm water and then drain it. Cut the white part of the lemongrass stalks and cut the garlic into small pieces. Slice the coriander and the Thai basil leaves in large chunks. Mix the glass noodles with the sauce mix, lemongrass, coriander, garlic and Thai basil.
Fill up the chicken with the glass noodles. You can stir-fry the leftover glass noodles with red pepper, and serve it together with the chicken. If needed, you can add a little water to stir-fry. Sew up the front and back side of the chicken with a satay stick.
Preheat the oven at 180°C. Smear light soy sauce on the chicken. Then place the chicken on its backside on a roasting tray. Roast the chicken for 50 minutes and smear oil on the chicken every 15 minutes.