Recipe - Roast Chicken Stuffed Wfresh Mushrooms

1 (45 pound) chicken
Salt
One fourth (up to)
One half pound Fresh mushrooms
3 Or
4 sl Fresh ginger root
1 Bunch scallions
2 tablespoon Oil
1 tablespoon Sugar
2 tablespoon Soy sauce
One fourth cup Sherry
1 cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

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
2inch sections.

3. Heat oil. Add ginger root; stirfry a few times. Add scallions and
mushrooms; stirfry until softened, but not browned. Remove from pan and
let cool.

4. Stuff bird with scallionmushroom 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 1One half hours).

6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.

7. In a saucepan, slowly reheat One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.