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Name: Roasted Chicken with Fried Rice Stuffing And Scallion Oil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Patted dry; (preferably; 1 tb Canola oil; 1 ts Sugar; 1 tb Minced ginger; 1 tb Garlic minced; (or 2 serrano chiles); 1 c Spinach leaves; Black Pepper freshly ground; 2 c Canola oil; 2 1/2 c Cooked calrose/sushi rice; Salt to taste; Scallion oil; for garnish; 2 bn Scallions; green part only; 1 ts Salt; 1 Whole Chicken - (5 to 6; 1/2 c Sliced scallions; 1 Jalapeno; minced

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INGREDIENTS

Patted dry; (preferably
1 tb Canola oil
=== SCALLION OIL ===
1 ts Sugar
1 tb Minced ginger
1 tb Garlic ; minced
(or 2 serrano chiles)
1 c Spinach leaves
Black Pepper ; freshly ground
2 c Canola oil
2 1/2 c Cooked calrose/sushi rice
Salt ; to taste
Scallion oil; for garnish
2 bn Scallions; green part only
1 ts Salt
1 Whole Chicken - (5 to 6
1/2 c Sliced scallions
1 Jalapeno; minced

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

NOTES

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Roasted Chicken with Fried Rice Stuffing And Scallion Oil

Patted dry; (preferably
1 tb Canola oil
 === SCALLION OIL ===
1 ts Sugar
1 tb Minced ginger
1 tb Garlic minced
 (or 2 serrano chiles)
1 c Spinach leaves
 Black Pepper freshly ground
2 c Canola oil
2 1/2 c Cooked calrose/sushi rice
 Salt to taste
 Scallion oil; for garnish
2 bn Scallions; green part only
1 ts Salt
1 Whole Chicken - (5 to 6
1/2 c Sliced scallions
1 Jalapeno; minced

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

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 4 servings

Calories: 1047
Calories from Fat: 1041 (99%)

Amt Per Serving		% DV

	Total Fat 115.6g	154 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 67.6g
	Polyunsanturated Fat 33.7g
Cholesterol 0mg		0 %
Sodium 9.1mg		0 %
Potassium 109.4mg		3 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.2g
Protein 0.7g		1 %
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Calories per serving: 1047

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