Looking for a holiday main course that’s a big-hit? This cheesy stuffed roast chicken will satisfy every craving of your guests!

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Ingredients (serving 2-4)

1 Medium-size whole chicken

1 cup Sweet rice

3-5 cloves Garlic

1 Samgyetang soup preparation tea bag

1-3 Jujube

1-2 Ginseng (optional)

2tbsp Melted butter

1 can Sweet corn

2tbsp Sugar

2tbsp Mayo

1cup Shredded mozzarella cheese

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1. Bring water to a boil and add 1 Samgyetang soup preparation tea bag and ginseng. Boil for 15 minutes at medium-low heat. Take them off. Add sweet rice and pinch of salt into the ginseng brewed water. Cook for 5 minutes. Drain.

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2. Preheat the oven to 220C. Stuff drained sweet rice, jujube, garlic, ginseng into a cleaned chicken. Tie the legs using cooking thread or make a hole on one leg using knife and put the other leg into the hole.

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3. Brush melted butter+salt mixture on the chicken. Cover with cooking foil. Bake for 1hr-1’10.

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4. Drain corn from the can. Mix with mayo and sugar. Layer them on a skillet sprinkle cheese enough to cover the corn. Cover the skillet with the foil again. Bake 5-10mins more until cheese melts. Garnish with herbs for extra holiday vibes!  

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