Chicken Paradise

WHAT YOU WILL NEED:
1 whole (1.2 kg) chicken, cleaned and pat-dried
1 tbsp minced ginger
6 cloves garlic, crushed
5 pc (20 g) shiitake mushrooms, soaked in water then sliced
1/4 pc chicken bouillon cube
1/2 cup all-purpose cream
2 tsp cornstarch, dissolved in 1 tsp water

STUFFING
1 pc medium onion, chopped
1 tbsp oyster sauce
1 cup cooked malagkit rice
1-1/2 tbsp butter
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 stalk leek, sliced

HERE'S HOW:

1. 
   
   MAKE shallow cuts at the back and sides of chicken. Rub all sides including inside cavity with ginger and garlic. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/2 tsp pepper. Marinate in pineapple syrup for 30 minutes. Drain, reserve marinade.
2. 
   
   STUFFING: Sauté onion, oyster sauce and rice in butter for 2 minutes. Add DEL MONTE Fresh Cut Pineapple Tidbits, leeks, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Mix well. Set aside.
3. 
   
   STUFF the chicken with rice mixture. Seal opening by sewing or by using toothpick. Truss/ tie the chicken to hold the shape. Roast in turbo broiler at 169ºC for 40 minutes, turning once. Brush with 1 tbsp butter on the last 10 minutes of cooking. Transfer into casserole.
4. 
   
   ADD drippings (collected from the bottom of broiler), marinade, mushrooms, bouillon and 3/4 cup broth or water. Simmer over low fire for 30 minutes, turning once. Season with salt to taste. Transfer chicken into platter. To the sauce, add all-purpose cream and cornstarch. Simmer until thick. Pour over chicken.

Serves 10

Excellent source of Niacin – promotes normal digestion & healthy skin.