Japanese Stuffed Roast Chicken

🧂 Ingredients

• 1 whole chicken, deboned

  (you can also ask your butcher to do this step)
• 4 oz Mung Bean thread noodles
• 1 bunch about 5-6 scallions, minced
• 4 carrots, minced
• ½ Napa cabbage, finely chopped
• 1 ½ tbsp garlic, minced
• 1 tbsp ginger, minced
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 1 ½ tbsp mirin
• 2 tbsp coconut palm sugar
• 2 eggs, lightly beaten

Instructions

• 1 Heat the oven to 350 degrees Fahrenheit.
• 2 In a large bowl, combine the scallions, carrots, cabbage, garlic, and ginger.
• 3 Add in the garlic, ginger, soy sauce, sesame oil, mirin, and palm sugar.
• 4 Fold in the beaten egg.
• 5 Heat a large pot of boiling water and cook the noodles for 1-2 minutes until
  tender.
• 6 Rinse the cooked noodles under cold water and use scissors to snip the noodles
  into small threads.
• 7 Add the noodles to the vegetables and mix thoroughly to combine.
• 8 Season your chicken with salt and pepper.
• 9 Spread about 1 cup of the stuffing evenly inside the chicken, making sure to
  fill all of the cavities.
• 10 Roll the chicken with the butcher’s twine to secure.
• 11 Heat a 12” cast-iron pan and coat with coconut oil.
• 12 Sear the stuffed chicken on all sides until golden brown, about 2 minutes per
  side.
• 13 Place the chicken in the oven and cook for 1 hour.
• 14 Allow the chicken to rest at least 20-30 minutes before slicing.

Nutrition Info