Asian-Influenced Roast Capon


2 cups (500 mL) sticky rice 2 tbsp (25 mL) vegetable oil 8 oz (250 g) shiitake mushrooms, stems removed and diced 1 cup (250 mL) diced jicama or water chestnuts 2 cups (500 mL) diced red onion 2 tsp (10 mL) chopped ginger cup (50 mL) light soy sauce 1/2 tsp (2 mL) sugar Salt to taste One 6 lb (2.7 kg) capon, butterflied, breast bone and backbones removed 1 tbsp (15 mL) dark soy sauce 1 tbsp (15 mL) vegetable oil Lettuce and tomatoes


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

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