Free Food Recipes

Ingredients

• 1.35-1.8 kg (3-4 lb) chicken
• 30 ml (2 tablespoons) dry sherry or yellow rice wine
• 15 ml (1 tablesp60n) salt

• Stuffing:
• 75-100 g (3-4 oz) lean-and-fat pork
• 1 red pepper
• 1 green pepper
• 2 dried chili peppers
• 4-5 slices, root ginger
• 1 large onion
• 30 ml (2 tablespoons) lard (use oil if not available)
• 100 g (4 oz) bean sprouts
• 2 ml (1/2 teaspoon) salt
• 22 ml (1 1/2 tablespoons) soy sauce
• 7 ml (1/2 tablespoon) malt sugar

Serve 6-8

** Free Food Recipes **

Method:

1. Clean the chicken and rub it thoroughly with sherry or wine and salt, both inside and out. Hang up to dry for 2 hours.

2. Cut the pork into double matchstick-sized shreds. Cut the peppers, chili peppers (eliminate pips) and ginger into similar shreds. Cut onion into thin slices.

3. Heat the lard in a frying pan. Add the onion, and pork and stir-fry over a high heat for 3 minutes. Add the pepper, chili, ginger and bean sprouts. Sprinkle the mixture with salt and soy sauce and continue to stir-fry for 4-5 minutes. When these ingredients have cooled slightly, stuff chicken with them. Skewer or sew the chicken firmly to secure the stuffing.

4. Suspend the chicken in a large strainer or colander over a large pan of boiling water. Pour a dozen ladlefuls of the boiling water steadily over all the part of the chicken. While the chicken is still warm, wipe dry, rub with salt, sugar and hang it up to dry for 4 hours (or in winter, overnight).

5. Place the chicken on a spit under a large grill to grill steadily for 45 minutes or until the skin is well browned and crispy and the chicken cooked through; alternatively roast in the oven for 50 minutes at 190°C (375°F)/Gas 5. Remove the chicken from the grill and, brush the skin with sesame oil.

6. Remove the stuffing from the chicken and arrange in the centre of a large oval serving dish. Cut off the crispy skin of the chicken slice the breast and chop wings and legs into, bite-sized pieces.

7. Spread chicken pieces on top of the stuffing, surrounded by the pieces of skin. The chicken is best consumed with Steamed Buns, accompanied by dips of plum sauce, hoisin sauce and sweetened soy paste sauce.