| 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 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | up to | |
| 3 | T | Water |
| 1/4 | c | Oil |
| 1 | T | Soy sauce |
INSTRUCTIONS
Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, reserving liquid for stock. Let bird cool slightly; then bone. 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. Stuff chicken with pork mixture; then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce. 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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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 26.4mg
Sodium: 1171.4mg
Potassium: 324.2mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 11.5g