1 whole chicken, washed inside and out Canola oil Salt and fresh ground pepper 5 cloves garlic, peeled 1/4 cup fresh ginger, coarsely chopped 1 onion, peeled and cut in half
For rice: 4 cups sushi rice 1 cup rice wine vinegar 1/4 cup mirin 1/3 cup sugar 1 Tablespoon minced garlic 1 Tablespoon minced ginger 1 bunch green onions , chopped 1 jalapeno pepper, minced
Preheat oven to 500 degrees F. Rub the chicken inside and out with oil and sprinkle inside and out with salt and pepper. Place whole garlic, ginger and onion in chicken cavity and place on a roasting pan. Roast for 30 minutes. Reduce temperature to 325 degrees F. and loosely cover the chicken with foil. Continue to roast for 45-50 minutes more or until done. While chicken is roasting, rinse rice until water runs clear and cook in a rice cooker or in a saucepan with enough water so that the water reaches the first knuckle of your index finger when just touching the top of the rice. Bring to a boil and let the water cook off. Cover and reduce heat to lowest setting and cook for 30 minutes. in a small saucepan, combine vinegar, mirin and sugar over medium heat until the sugar dissolves. Remove from heat, but keep hot. When rice is done, transfer to a large baking dish and slowly pour half of the vinegar mixture over rice, tossing continuously. When the rice has absorbed the liquid, repeat with remaining liquid. Heat a small skillet over medium heat and add 2 Tablespoons of oil. When hot, add garlic, ginger, green onions and jalapeno, cooking and stirring until vegetables are tender. Add to the rice mixture and toss to blend. Transfer rice to a baking dish, cover with a lid or foil. When chicken has about 30 minutes left to cook, place the rice in the oven on the upper rack and let cook until chicken is done. To serve, carve chicken into quarters and serve with sushi rice.