Serves: 8
Total Calories: 93
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 1/2-inch slices and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Boneless Roast Chicken Stuffed With Pork recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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