| 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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