Boneless roast chicken stuffed with pork
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 pound) chicken | |
| Water to cover | ||
| ¾ | pounds | Lean pork |
| 3 | 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 |
Directions
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, .