Ham & Rice Stuffed Chicken With Water Chestnuts

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (3 lb) roasting chickens
• 2 tablespoons soy sauce
• 2 tablespoons sherry wine
• 1/2 teaspoon sugar
• 1 cup mushroom, chopped
• 1/2 cup chopped cooked ham
• 1/4 cup chopped water chestnut
• 2 tablespoons peanut oil
• 2 cups cooked rice
• 1 teaspoon salt
• 1 tablespoon light corn syrup
• peanut oil

Recipe

• 1 preheat oven to 375°.
• 2 bone chicken according to directions.
• 3 combine soy sauce, 1 tablespoon sherry and sugar; set aside.
• 4 finely chop the giblets from the chicken.
• 5 combine with mushrooms, ham and the water chestnuts.
• 6 heat wok over high heat about 30 seconds; add peanut oil.
• 7 add giblet mixture; stir fry 3 minutes. mix in rice and salt. add soy sauce mixture.
• 8 cook, stirring 1 minute longer. cool thoroughly (close chicken neck end with 4 inch skewer first).
• 9 spoon the stuffing into cavity, then close bottom end with another 4-inch skewer.
• 10 place chicken in a oiled roasting pan. combine corn syrup and remaining 1 tablespoon sherry.
• 11 brush over chicken, then brush with oil.
• 12 roast at 375°f for 45 minutes, or until done.
• 13 enjoy!