| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) chicken |
|
|
Salt (up to) |
| 1/2 |
lb |
Fresh mushrooms |
| 3 |
|
Or |
| 4 |
sl |
Fresh ginger root |
| 1 |
|
Bunch scallions |
| 2 |
tb |
Oil |
| 1 |
tb |
Sugar |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Sherry |
| 1 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt,
inside and out. Preheat the oven to 350 degrees.
2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in
2-inch sections.
3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and
mushrooms; stir-fry until softened, but not browned. Remove from pan and
let cool.
4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer:
then truss. Place bird in a roasting pan.
5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast,
basting frequently, until done (about 1-1/2 hours).
6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.
7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile
blend cornstarch and cold water to a paste; then stir in to thicken. Pour
sauce over chicken 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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