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Add a photoServings: 8
Ingredients
- 1 x (4-5 lb.) chicken Water to cover
- 3/4 lb Lean pork
- 3 x Scallion stalks
- 2 slc Fresh ginger root
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 x -(up to)
- 3 Tbsp. Water
- 1/4 c. Oil
- 1 Tbsp. Soy sauce
Directions
- 1. Wipe chicken with a damp cloth. Place in a heavy saucepan with cool water. Bring to a boil; then simmer, covered, 30 min.
- 2. Drain, reserving liquid for stock. Let bird cold slightly; then bone.
- 3. Mince or possibly 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 mix; then sew up securely or possibly skewer. Place in a roasting pan with oil and remaining soy sauce.
- 5. Roast chicken, basting frequently till cooked through and tender (about 30 min). Cut through stuffing in 1/2-inch slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 123 | |
| Calories from Fat 80 | 65% |
| Total Fat 8.98g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 18mg | 6% |
| Sodium 387mg | 16% |
| Potassium 167mg | 5% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.61g | 0% |
| Protein 7.6g | 12% |
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