ROASTED CHICKEN WITH HOLIDAY STUFFING

Marinade:

2 tablespoons dark soy

1 tablespoon soy sauce

2 teaspoons minced garlic

1 tablespoon honey

1/2 teaspoon pepper

1(21/2) pound chicken 

STUFFING:

1/4 cup dried chestnuts

3 dried mushrooms

1 tablespoon cooking oil

2 Sausage (2 ounces each), diced

2 medium shallots, thinly sliced

2 stalks green onions, thinly sliced

1 tablespoon chopped cilantro

2 tablespoons oyster-flavored sauce

1 teaspoon sesame oil

1 cup cooked glutinous rice(sweet rice) 

Combine marinade ingredients in a bowl.

Rub chicken inside and out with marinade.

Cover and refrigerate for 4 hours or overnight. 

Stuffing:

Soak the dried chestnuts overnight in water.

Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps.

Place a wok over high heat until hot.

Add oil, swirling to coat sides.

Add sausage; stir-fry until sausage is slightly crisp, 11/2 to 2 minutes.

Add shallots, green onions, chestnuts, mushrooms and cilantro.

Cook for 1 minute.

Stir in oyster-flavored sauce, and sesame oil.

Remove pan from heat and add rice; mix well. Let stuffing cool. 

Preheat oven to 350 degrees.

Just before roasting, place stuffing inside chicken; enclose with skewers.

Place chicken, breast side up, on a rack in a roasting pan.

Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 11/2 hours.

During the last half of roasting time, baste chicken occasionally with pan juices.