Ham & Rice Stuffed Chicken With Water Chestnuts

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“This is a great recipe. It takes a bit of effort, but it is a great meal to prepare for guests or special occasions!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Bone chicken according to directions.
  3. Combine soy sauce, 1 tablespoon sherry and sugar; set aside.
  4. Finely chop the giblets from the chicken.
  5. Combine with mushrooms, ham and the water chestnuts.
  6. Heat wok over high heat about 30 seconds; add peanut oil.
  7. Add giblet mixture; stir fry 3 minutes. Mix in rice and salt. Add soy sauce mixture.
  8. Cook, stirring 1 minute longer. Cool thoroughly (close chicken neck end with 4 inch skewer first).
  9. Spoon the stuffing into cavity, then close bottom end with another 4-inch skewer.
  10. Place chicken in a oiled roasting pan. Combine corn syrup and remaining 1 tablespoon sherry.
  11. Brush over chicken, then brush with oil.
  12. Roast at 375°F for 45 minutes, or until done.
  13. Enjoy!

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