Chinese Roasted Chicken
|Whole frying chicken||1 1⁄2 Pound (One Of 675 Grams)|
|Oil||22 Milliliter (1 1/2 Tablespoon)|
|Garlic||2 Clove (10 gm), chopped|
|Frozen peas and carrots||125 Milliliter (1/2 Cup)|
|Diced zucchini||60 Milliliter (1/4 Cup)|
|Diced onion||45 Milliliter (3 Tablespoon)|
|Water chestnuts||4 , chopped|
|Green onion stalks||2 , chopped|
|Soaked diced dried black mushrooms||60 Milliliter (1/4 Cup)|
|Cooking wine||30 Milliliter (2 Tablespoon)|
|Dark soy sauce||22 Milliliter (1 1/2 Tablespoon)|
1. Sprinkle 1 teaspoon salt on surface skin and inside cavity of chicken. Let stand for 2 hours.
2. Heat oil and garlic in wok over high heat. Add all vegetables and stir-fry for 1-2 minutes. Stir in remaining ingredients and cook until thickened. Stuff inside of chicken with mixture. Secure opening with skewers.
3. Preheat oven to 350° and bake 1-1 1/4 hours, turning chicken occasionally for even browning.