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Name: Boneless Roast Chicken Stuffed with Pork
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Water to cover; 1 tb Soy sauce; 3/4 lb Lean pork; 1 tb Cornstarch; 1 tb Sherry; 2 sl Fresh ginger root; 3 tb Water; 1 tb Soy sauce; 3 stalks Scallion; 1/2 ts Sugar; 1 4-pound chicken (up to 5 pound); 1/4 c Vegetable oil; 2 -(up to); 1/2 ts Salt

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INGREDIENTS

Water to cover
1 tb Soy sauce
3/4 lb Lean pork
1 tb Cornstarch
1 tb Sherry
2 sl Fresh ginger root
3 tb Water
1 tb Soy sauce
3 stalks Scallion
1/2 ts Sugar
1 4-pound chicken ; (up to 5 pound)
1/4 c Vegetable oil
2 -(up to)
1/2 ts Salt

Servings

INSTRUCTIONS

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. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Boneless Roast Chicken Stuffed with Pork

Water to cover
1 tb Soy sauce
3/4 lb Lean pork
1 tb Cornstarch
1 tb Sherry
2 sl Fresh ginger root
3 tb Water
1 tb Soy sauce
3 stalks Scallion
1/2 ts Sugar
1 4-pound chicken (up to 5 pound)
1/4 c Vegetable oil
2 -(up to)
1/2 ts Salt

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.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 8

Calories: 817
Calories from Fat: 618 (76%)

Amt Per Serving		% DV

	Total Fat 68.6g	92 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 12.5g
Cholesterol 196.6mg		60 %
Sodium 433.2mg		15 %
Potassium 494.1mg		13 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2g
Protein 44.3g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 817

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