Boneless roast chicken stuffed with pork

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, .

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