Makes 4 servings

Ingredients:
1 five-six pound whole chicken, washed and patted dry
2 ˝ cups cooked sushi rice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 minced jalapeno(or 2 serrano chilies)
Salt and black pepper to taste
1 tablespoon grapeseed oil
Garnish with Chile Oi l*Ming’s Signature Chile Oil

Directions:
Pre-heat the oven to 550 degrees. Rub the chicken with oil, then salt and pepper. Place the chicken, breast-side up, in the oven and cook for about 25 minutes or until golden brown. You may have to rotate the chicken to ensure even browning. As the chicken is cooking, heat a sauté pan coated with the oil over high heat. Add the garlic, ginger, scallions and jalapeno. Add the mixture to the cooled rice. The rice should be a little sticky. Taste for seasonings.

When the chicken is fully browned, stuff with the rice and turn the oven down to 300 degrees. Cover the chicken with a piece of foil to prevent burning and return to the oven for another 45-55 minutes (the chicken is ready when you can easily move the wing back and forth). Allow the chicken to rest 10 minutes before serving. Garnish each portion with a drizzle of the chile oil.