Recipe - Boneless Roast Chicken Stuffed With Pork

1 (45 pound) chicken
Water to cover
Three fourths pound Lean pork
3 Scallion stalks
2 sl Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
2 (up to)
3 tablespoon Water
One fourth 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 1/2inch slices and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.