Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | (4-5 pound) chicken |
\N \N | Water to cover |
¾ pounds | Lean pork |
3 \N | Scallion stalks |
2 slices | Fresh ginger root |
1 tablespoon | Cornstarch |
1 tablespoon | Soy sauce |
1 tablespoon | Sherry |
½ teaspoon | Salt |
½ teaspoon | Sugar (up to) |
3 tablespoons | Water |
¼ cup | Oil |
1 tablespoon | Soy sauce |
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 ½-inch slices and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .