Recipe - Scallion Stuffed Chicken

11 Whole Scallions
1 One half tablespoon Kosher Salt
1 tablespoon Gingerroot; Minced
2 tablespoon Dry Sherry
1 Whole Chicken; 3 Lbs.

1. Chop 10 of the scallions into three parts. 2. Mix the salt, gingerroot,
and sherry. 3. Rub this mixture thoroughly inside and outside the chicken.
4. Stuff the chopped scallions into the chicken cavity and let it stand for
1 hour.

Cooking: 1. Place the chicken on a heatproof plate. 2. Put in steamer and
steam over boiling water for 40 minutes. 3. Chop the chicken into bitesize
pieces. 4. Finely chop the remaining scallions to garnish the chicken.
Makes 3 to 8 servings.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 244 by "Diane Geary"
diane@keyway.net on Nov 11, 1997