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Roast Chicken Stuffed With Fresh Mushrooms

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I got this Roast Chicken Stuffed With Fresh Mushrooms Chinese recipe from the Readers digest but added my own little variations to it. The resulting Roast Chicken Stuffed With Fresh Mushrooms dish was indeed very tasty. You got to try it at home!
Ingredients
  Chicken 5 Pound (1 Piece)
  Salt To Taste
  Mushrooms 1⁄2 Pound
  Ginger root slices 4
  Scallions 8 Ounce (1 Bunch)
  Oil 2 Tablespoon
  Sugar 1 Tablespoon
  Soy sauce 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Stock 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Method: 
Roasted
Ingredient: 
Chicken

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