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Boneless Roast Chicken Stuffed With Pork

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

Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes.

Drain, reserving liquid for stock. Let bird cool slightly; then bone.

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.

Stuff chicken with pork mixture; then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce.

Roast chicken, basting frequently until cooked through and tender (about 30 minutes). Cut through stuffing in 1/2-inch slices and serve.

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