Rose’s Kitchen

Stuffed Chicken


1 chicken about 1.5 kg

1 chicken liver, chopped

250g minced pork

1 hard boiled egg

8 chestnuts

10 button mushrooms

1 carrot

3 gherkins, chopped

1 big onion, chopped

1 stalk spring onions, chopped

2 tbsp green peas


1 tbsp light soya sauce

1/4 tsp vetsin

a dash of pepper

a pinch of grated nutmeg

salt to taste

1 egg


1.  Debone chicken, wash clean and rub with 1/2 tsp salt and a dash of pepper.

2.  Boil carrot and chestnuts and cut into small cubes.  Cut button mushrooms into small pieces also.

3.  Combine minced meat with all other ingredients, add seasoning and mix well to make stuffing.

4.  Put 1/2 the stuffing into the chicken, add the hard boiled egg and top with remaining stuffing.  Stitch up the opening and steam for 45 minutes.

5.  Dab chicken with butter and grill until brown.

January 30, 2007 - Posted by | Poultry

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