Ingredients Jump to Instructions ↓

  1. 1 (4-5 pound) chicken

  2. Water to cover

  3. pounds Lean pork

  4. 3 Scallion stalks

  5. 2 slices Fresh ginger root

  6. 1 tablespoon Cornstarch

  7. 1 tablespoon Sherry

  8. teaspoon Salt

  9. teaspoon Sugar (up to)

  10. 3 tablespoons Water

  11. cup Oil

  12. 1 tablespoon Soy sauce

Instructions Jump to Ingredients ↑

  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.

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


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