Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 2-inch sections. 3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and mushrooms; stir-fry until softened, but not browned. Remove from pan and let cool. 4. Stuff bird with scallion-mushroom 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 1-1/2 hours). 6. Carve chicken and arrange with stuffing on a serving platter. Keep warm. 7. In a saucepan, slowly reheat 1/2 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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
