Roast chicken stuffed w/fresh mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 pound) chicken | |
| Salt (up to) | ||
| ½ | pounds | Fresh mushrooms |
| 3 | Or | |
| 4 | slices | Fresh ginger root |
| 1 | Bunch scallions | |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Soy sauce |
| ¼ | cup | Sherry |
| 1 | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
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 1-½ hours).
6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.
7. In a saucepan, slowly reheat ½ 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, .