Shanghai Stuffed Chicken
I got this from my online friend, Serena, whose family is from the Shanghai region of China.
According to legend, this dish was invented by a starving beggar who baked a chicken he had caught by covering it in mud and cooking it over an open fire. In this simplified version of the recipe, the chicken is wrapped in aluminum foil before cooking.
Guna - Tamas
- 1 2 1/2 - 3 pound fryer chicken
- 2 teaspoons salt
- 1 teaspoon ginger juice
- 4 tablespoons oil
- 1 scallion (green onion, spring onion), chopped fine
- 4 ounces cooked pork, shredded
- 1 tablespoon sherry
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 ounces preserved Yunnan cabbage, julienne
- Rub cleaned chicken with salt.
- Rub ginger juice inside chicken.
- Set aside.
- Heat 2 tablespoons oil in wok.
- Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.
- Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.
- Add more sugar if desired.
- Stuff meat mixture into chicken. Wrap in foil and place in pan.
- Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.
Yield: 4 servings
Back to Recipe
Copyright 2012 by Elizabeth Harper
- Remove foil.
- Remove stuffing from chicken to platter.
- Cut chicken into bite-sized pieces.
- Arrange on top of stuffing.
- Serve hot.
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