Eight Precious Chicken

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Eight Precious Chicken Marion’s Chinese Cooking Course Recipe #12

Eight Precious ChickenEight Precious Chicken* is the second recipe in session five of Marion’s Chinese cooking course.

  • 3 – 4 pound Frying Chicken
  • 1 cup Rice (cooked and drained)
  • 5 Black Mushrooms (soaked and diced)
  • ¼ cup Water chestnuts, diced
  • ½ cup Pork, sautéed
  • ¼ cup Celery, diced
  • 3 stalks Scallions, chopped
  • ½ cup Almonds, optional
  • 1 Tbsp Salt
  • 2 Tsp Sherry
  • 1 Tbsp Soya Sauce
  • ¼ Tsp Ground Ginger
  • 1 Tbsp Oil
  • 2 Tbsp Honey
  • ¼ Tsp Sesame Oil

Do Ahead:

Cook and drain rice. Debone chicken, leaving wing tips and drumsticks intact. Rub inside with salt. Set aside. Mix all ingredients except with sherry, honey, and both oils, in large bowl. Stuff cavity of chicken; and then sew up both ends of bird.

Cook:

Preheat oven to 400 degrees. Place chicken in roasting pan. Rub honey, oils, and sherry on to skin. Cook for 40 minutes. Baste with additional mixture half way along the way in cooking time.

*This is one of the few recipes that can be made ahead of time – all you need to round out the meal are vegetables.

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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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