You can use Asian glutinous or sticky rice or Japanese sushi rice for this recipe. You will only need half the rice mixture for the capon. Bake the rest separately in a gratin dish for 30 minutes, covered. Serve with baby bok choy and stir-fried asparagus. Use a large chicken if capon is unavailable. The capon is semi-boned for this recipe. The butcher will do this for you although it's easy to do yourself. The rice stuffing gives it back its shape. If you have extra stuffing bake separately for 30 minutes and serve on the side.
- 2 cups sticky rice
- 2 tbsp vegetable oil
- 8 oz shiitake mushrooms, stems removed and diced
- 1 cup diced jicama or water chestnuts
- 2 cups diced red onion
- 2 tsp chopped ginger
- ¼ cup light soy sauce
- 1/2 tsp sugar
- Salt to taste
- One 6 lb capon, butterflied, breast bone and
- backbones removed
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- Lettuce and tomatoes
Preheat oven to 400ºF.
Rinse rice. Bring 2 cups of water to boil and sprinkle in rice. Reduce heat to low, cover and cook for 10 minutes. Uncover and remove from heat.
Heat oil in a wok on medium-high heat. Add mushrooms, jicama, onions and ginger and sauté for 4 minutes or until softened. Add rice and stir to combine. Season with light soy sauce, sugar and salt to taste. Remove from heat and reserve.
Stuff capon with rice stuffing so that it is plump, reserving any extra stuffing to serve on the side. Skewer or sew the back and cavity together so that stuffing doesn't fall out.
Combine dark soy sauce with vegetable oil and rub all over capon skin.
Place capon an oiled rack over a roasting pan, breast-side up. Place rack with capon in the oven and roast for 1 hour 30 minutes or until capon is crisp and juices run clear.
Allow capon to rest for 10 minutes then cut in half lengthwise and into pieces.
Garnish with lettuce and tomatoes.