Stuffed chicken

I am very consistent. I am always behind on modern gadgets, so naturally I am 30 years behind on this turbo oven. And boy, do I love it!

I was experimenting on stuffing the chicken with glutinous rice with sweet Chinese sausage. I love the contrast of the sweet and salty taste of the meat. Soak overnite or 3-4 hours if you don't have time, then blanch it or cook it till the last 5 minutes of it being done. Brining the chicken overnite makes it real juicy and I find that it's really necessary when using the turbo.