
This roasted chicken stuffed with savory sticky rice is a comforting one-pan meal with tender chicken, fragrant mushrooms, and rich Chinese sausage. The rice soaks up all the pan juices, making every bite flavorful, hearty, and perfect for a special family dinner.
Prepare the ingredients first. Soak the dried shiitake mushrooms in hot water for 1 to 2 hours, or overnight if possible, until softened. Debone the chicken thighs, keeping them as intact as possible. Finely chop the onion, garlic, shallot, and scallion, slice the Chinese sausage into thin rounds, and cut the soaked mushrooms into thin strips.
In a glass or stainless steel bowl, mix the shallot, garlic, 1 1/2 tbsp soy sauce, Shaoxing wine, 1 tsp five-spice powder, and sesame oil. Add the chicken thighs and turn to coat well. Cover and refrigerate for 1 to 2 hours.
Cook the sweet rice according to your preferred method until tender but still chewy. Spread it out briefly so excess steam can escape and the grains do not become mushy.
Heat the vegetable oil in a wok or large skillet over medium heat. Cook the onion until softened and translucent, then add the Chinese sausage and cook for 1 minute. Stir in the mushrooms, scallion, 3/4 tsp salt, white pepper, the remaining 1 tsp soy sauce, and dark soy sauce. Add the cooked sticky rice and toss until evenly seasoned. Let the rice mixture cool enough to handle.
Preheat the oven to 375°F. Divide the rice filling into 6 equal portions and shape each into a compact mound. Wrap one chicken thigh around each mound, tucking the edges underneath to hold the filling in place. Arrange the stuffed chicken pieces seam-side down in a baking dish and pour in 2 cups of chicken stock around them.
Mix the remaining 1/2 tsp salt with the remaining 1/4 tsp five-spice powder and lightly season the tops of the chicken. Bake for about 35 minutes, adding a little more stock if the pan begins to dry out. The chicken is done when it is fully cooked and the juices run clear.
Switch the oven to low broil and broil for 2 to 3 minutes, just until the chicken skin turns golden brown and lightly crisp. Watch closely to prevent burning. Serve hot with some of the pan juices spooned over the top.
If the sticky rice seems too wet, let it cool longer before stuffing the chicken so the filling holds together better. Boneless skin-on chicken thighs work best because they wrap easily and stay juicy. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven for the best texture.




