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1
Let the sticky rice soak in water overnight and drain just before cooking.
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2
Season the chicken with salt and pepper.
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3
Set aside.
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4
Chop the celery, carrot, and onion into 1 cm.
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5
Boil the green beans and cut into 1 cm pieces.
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6
Heat 1 tablespoon of both butter and vegetable oil in a pan.
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7
Saute onion, celery, and carrot.
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8
When tender, add green beans and sticky rice.
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9
When the rice becomes transparent, add 1 cup of soup and cook until the liquid evaporates.
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10
Preheat the oven to 410F/210C.
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11
When the ingredients from Step 2 cools, stuff into the chicken.
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12
Stick a toothpick to clinch close and tie the legs with kitchen twine.
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13
Cut the broccoli, potato, and remaining carrot into bite sized pieces and lightly boil.
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14
You can cut the remaining onion into wedges.
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15
Line a baking pan with parchment paper and lay the chicken in the middle.
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16
Surround the chicken with the boiled vegetables (except broccoli), onion, and mini tomatoes.
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17
Using a brush, coat the surface of the chicken with vegetable oil and bake for 1.5 hours in a 410F/210C oven.
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18
Midway through baking, pour the remaining cup of soup over the chicken in several batches.
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19
If the vegetables seem like they are about to burn, take them out first.
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20
When there are about 10 minutes remaining, add broccoli to the pan and finish baking.
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21
When the meat juices run clear when poked with a bamboo skewer, it's finished.
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22
Since I was asked, I measured the weight of the chicken.
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23
This year, I made this for our family, so I used a small 1 kg bird.
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24
We had about half of the stuffing leftover so I put it in a steamer, steamed for 10 minutes and packed it in a bento the next day.
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25
It's great with soy sauce.
