boneless roast chicken stuffed with pork

Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes.

Drain, reserving liquid for stock. Let bird cool slightly; then bone.

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.

Stuff chicken with pork mixture; then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce.

Roast chicken, basting frequently until cooked through and tender (about 30 minutes). Cut through stuffing in ½-inch slices and serve.

From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .