Prep. time: 10 minutes
Cooking time: 1 hour

1. Clean the chicken; season the cavity with salt and pepper;
2. prepare the stuffing with all the remaining ingredients (except for the oil and 3 tbsp. butter); combine well; stuff the chicken and truss it;
3. place the chicken into the top part of a steamer*; put water into the bottom part, but do not let the water touch the chicken; bring to a boil; cover tightly;
4. reduce the heat to medium and let steam, covered, for 45 minutes or until the chicken is cooked; pierce the thigh with a skewer: the juice that comes out should be pale yellow; if it is pink, continue cooking for another 10 minutes; remove;
5. heat the oil and 3 tbsp. of butter in a skillet; brown the chicken on all sides and serve immediately.

*If you don’t have a steamer, you can set a heat-proof bowl upside down in a larger pot (so that the steam can rise on all sides). Place the chicken in a metal or pyrex dish and put it on top of the inverted bowl. Cover and let steam.

Presentation 

1. Cut the chicken into quarters.
2. Put some of the sauce onto each plate with a quarter of the chicken.
3. Garnish with a mound of rice, some of the stuffing and some small vegetables.
4. Put the remaining sauce into a sauce boat and serve on the side.