Ingredients:

Main:

• 1 whole boneless chicken (about 3–4 lbs), skin-on, carefully deboned from the back to keep shape

• 1 tbsp Shaoxing wine

• 1 tsp salt

• 1 tsp white pepper

• 1 tsp five spice powder

Eight-Treasure Filling:

• 2 tbsp sticky rice (soaked for 2 hours, drained)

• 4 dried shiitake mushrooms (rehydrated & diced)

• 2 Chinese sausages (lap cheong), diced

• ¼ cup water chestnuts, chopped

• ¼ cup lotus seeds (optional; soaked if dried)

• 2 tbsp dried shrimp (rehydrated & chopped)

• ¼ cup roasted chestnuts (vacuum packed or fresh, chopped)

• 2 tbsp goji berries (optional)

Seasoning for Filling:

• 1 tbsp oyster sauce

• ½ tbsp light soy sauce

• ½ tsp sesame oil

• ½ tsp sugar

Instructions:

Step 1: Prep the Chicken

1. Mix Shaoxing wine, salt, white pepper, and five spice powder. Rub this marinade all over the inside and outside of the chicken. Let marinate 30 mins (or overnight for stronger flavor).

Step 2: Prepare the Filling

1. Combine all filling ingredients in a bowl. Add seasoning for filling and toss thoroughly.

2. Gently stuff the marinated chicken with the mixture, then stitch or skewer the opening closed with toothpicks or cooking twine.

Step 3: Cook in the Platinum Skillet

1. Preheat your Platinum Jumbo Gourmet Skillet on medium heat until the water bead test passes (drops of water dance on the surface).

2. Carefully place the stuffed chicken breast side up in the skillet. Cover with the Dome Cover.

3. Turn heat to low after 3–5 minutes.

4. Cook for 45–50 minutes on low, without removing the dome. No oil or water is needed—the chicken will cook in its own juices.

5. Optional: Flip once halfway through cooking for even browning.

Step 4: Serve

1. Let chicken rest 10 minutes after cooking. Slice thick pieces to reveal the colorful “eight treasures” inside.

2. Garnish with scallions, a drizzle of soy glaze, or fresh cilantro.