- A 2.5-3.0 pound fryer chicken
- 2 tsp salt
- 1 tsp ginger juice (squeezed from ginger root)
- 4 tbsp oil
- 1 scallion, chopped fine
- 4 oz pork, cut like thick matchsticks
- 1 tbsp sherry
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 oz preserved Yunnan cabbage, shredded
Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.
Heat 2 tbsp oil to 275 in wok. Stir-fry scallion 1 minute. Add pork. Stir fry at 375 degrees 2 minutes. Add sherry, soy sauce, and sugar. Remove to bowl.
Heat 2 tbsp oil in wok at 375 degrees. Stir-fry cabbage 1 minute. Pour in meat mixture. Stir-fry 1 minute (add more sugar, if desired)
Stuff meat mix into chicken. Wrap in foil and place in pan.
Preheat oven to 350F. Bake chicken 1 hour. Then turn heat to 400F and bake 15 more minutes.
Remove foil. Remove stuffing to platter. Cut Chicken into pieces (bite-size?) and arrange on top of stuffing. Serve hot.