Ingredients

• 2 tablespoons dark soy
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon honey
• 1/2 teaspoon pepper
• 1 (2 1/2) pound spring chicken
• 1/4 cup dried chestnuts
• 3 dried black mushrooms
• 1 tablespoon cooking oil
• 2 Chinese 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)

Instructions

1. Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
2. 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, 1 1/2 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.
3. Preheat oven to 350 degrees.
4. 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 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.