| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | (4-5 pound) chicken | |
| Water to cover | ||
| 3/4 | lb | Lean pork |
| 3 | Scallion stalks | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar (up to) |
| 3 | tb | Water |
| 1/4 | c | Oil |
| 1 | tb | Soy sauce |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes. 2. Drain, reserving liquid for stock. Let bird cool slightly; then bone. 3. Mince or grind pork; mince scallions and ginger root, then combine with cornstarch, soy sauce, sherry, salt, sugar and remaining water. Meanwhile preheat the oven to 400 degrees. 4. Stuff chicken with pork mixture; then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce. 5. Roast chicken, basting frequently until cooked through and tender (about 30 minutes). Cut through stuffing in 1/2-inch slices and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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