Scallion stuffed chicken
Scallion stuffed chicken. The gentle flavour imparted to a whole chicken stuffed with scallions, leeks, or garlic has been appreciated by many cultures. This is the Chinese version.
- 11 scallions
- 1 1/2 tablespoons kosher salt
- 1 tablespoon minced giger-root
- 2 tablespoons dry sherry
- 1 chicken, about 3 pounds
Chop 10 of the scallions into therre parts. Mix the salt, gingerroot, and sherry. Rub this mixture throughly inside and outside the chicken. Stuff the chopped scallions into the chicken cavity and let it stand for 1 hour.
Place the chicken on a heatproof plate. Put in steamer and steam over boiling water for 40 minutes. Chop the chicken into bite-size pieces. Finely chop the remaining scallion to garnish the chicken.
You can also use chicken breast.